Mince 2 garlic cloves with a garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes.
02
Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Add remaining 6 tablespoons of olive oil and smashed garlic to 12-inch skillet and heat over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.
03
Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.)
04
Over medium-low heat, add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar, lemon and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 20 to 25 seconds. Serve immediately.
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
Mince 2 garlic cloves with a garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes.
2
Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Add remaining 6 tablespoons of olive oil and smashed garlic to 12-inch skillet and heat over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.
3
Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.)
4
Over medium-low heat, add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar, lemon and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 20 to 25 seconds. Serve immediately.
Mince 2 garlic cloves with a garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes.
2
Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Add remaining 6 tablespoons of olive oil and smashed garlic to 12-inch skillet and heat over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard.
3
Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.)
4
Over medium-low heat, add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar, lemon and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 20 to 25 seconds. Serve immediately.
