Ingredients
The following ingredients have 3 Servings
- Crusty sliced bread, such Italian or French bread
- Extra virgin olive oil, to brush on bread
- 1 pound large, uncooked shrimp (16-20 per pound)
- ½ teaspoon kosher salt
- 1 teaspoon paprika
- 1 cup good quality extra virgin olive oil
- ¼ cup fresh garlic sliced thin (6-8 good sized cloves)
- Good pinch red pepper flakes (or more if you like it spicier)
- 2 tablespoons cognac
- 1 teaspoon fine, fresh lemon zest
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh Italian flat leaf parsley, minced and divided
Instruction
- Brush the crusty bread slices with oil and either cook on a ribbed grill pan or broil for a few minutes to brown. Set aside.
- Peel the shrimp, leaving on the tail piece and lay out on a plate.
- Sprinkle the salt over the shrimp and let the shrimp sit for ten minutes, then sprinkle on the paprika.
- Heat a cast iron skillet to low and add the olive oil. Let the oil heat up then add the garlic and red pepper flakes.
- Cook this on low for about ten minutes or just before the garlic starts to turn brown.
- Add the shrimp in a single layer and increase the heat just slightly hotter than low. Cook, turning once, for about 6-8 minutes. They should have started to turn pink but not be fully cooked yet.
- Keep the burner on and add the cognac, lemon zest, pepper and all but a tablespoon of the minced parsley. Heat for one minute then turn off burner and let shrimp sit in this mixture for up to five more minutes or until cooked through.
- Remove shrimp to a serving bowl, pour over the oil mixture from the pan and sprinkle the remaining parsley over the top. Serve with the crusty bread to soak up the liquid.
