18 large shrimp with shells and without heads (500 g)
1/4 cup of olive oil (60 ml)
4 cloves of garlic, minced
2 tablespoons of fresh thyme
1/4 teaspoon of crushed red pepper flakes
1 tablespoon of salt
1/2 teaspoon of chopped parsley
18 large shrimp with shells and without heads (500 g)
1/4 cup of olive oil (60 ml)
4 cloves of garlic, minced
2 tablespoons of fresh thyme
1/4 teaspoon of crushed red pepper flakes
1 tablespoon of salt
1/2 teaspoon of chopped parsley
Rinse the shrimp well under cold running water and pat them dry with paper towels. Reserve
In a large skillet, heat the olive oil over medium heat
Add the garlic, thyme, red pepper flakes, and shrimp
Stir well and cook, stirring occasionally, until the shrimp turn pinkish (approximately 4 minutes)
Using a slotted spoon, transfer the shrimp to a serving dish and arrange them in rows
Drizzle with the remaining oil from the skillet, sprinkle with salt and parsley, and serve
85 calories per serving
Full-bodied white wine, similar to Chardonnay, like Montes Oak Barrel 97 ($14) or Marqués de Casa Concha 96 ($20.80)
