Seafood Recipe

Shrimp a la Cortesana Recipe

Ingredients:

• 1 lb (500 gr) large shrimp 16-20 count per pound
• 2 large cloves garlic
• 1 tsp pepper flakes
• 1/4 cup (63 ml) dry sherry
• 4-5 sprigs fresh cilantro
• extra virgin olive oil for sautéing
• salt and pepper to taste

Preparation:

 Leaving the shell and heads on shrimp makes any dish more flavorful. In Spain, shrimp is sold in grocery stores and fish markets with heads on, and is cooked that way for many dishes.

However, in the US it is most common to find raw shrimp in the grocery store cleaned, and the head removed.
Prepare this dish wish or without the head, but the make sure that the shrimp has the shell on.
Clean the shrimp under cold running water.  Allow to drain, or pat dry with a paper towel.
Peel and mince the garlic and finely chop the cilantro.

Pour a few tablespoons of olive oil into a large frying pan and heat on medium. When oil is hot, add garlic, pepper flakes, a dash of salt and pepper. Saute the garlic briefly, but do not let it turn brown.

Add the shrimp to the pan and cook, stirring often.  After 2-3 minutes, pour in the sherry and mix. Allow the liquid to reduce just a bit, then add the cilantro. Remove when the shrimp is cooked.  Serve hot.