What I can only describe as oil-poached shrimp

I was kind of going for a tapas theme last night and I needed something to go with my tortilla espanola (see previous post) so I decided to try a super-simple shrimp dish.

Defrost enough shrimp to pack into a cast-iron skillet in one layer. Then pat them dry.


Mince about 3 cloves of garlic and add them to about a quarter-inch of olive oil in the bottom of a cast-iron skillet. If you don't have one, use a smallish round vessel that can go in the oven. A pie-tin might even work. Throw the garlic and oil in a 400 degree oven until the oil is hot and the garlic is dancing around in it.


Take the pan out and arrange the shrimp in the oil. Add a pinch of salt and some crushed red pepper flakes.


Throw the pan back in the oven and cook until the critters are done, flipping them once halfway through cooking. It should only take about 5 minutes, but your mileage may vary. When the shrimps are completely pink and curled loosely (if they are tightly curled up, they may be overdone) they are perfect.


Serve straight from the skillet but use a trivet because the pan will stay hot for quite a while.