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Sizzling shrimp with garlic and hot pepper

Time 25 minutes
Yields Serves 4 to 6
Sizzling shrimp with garlic and hot pepper
1

Rinse the shrimp and wipe dry with paper towels. Leave them at room temperature for 10 to 15 minutes so they are not ice-cold when they hit the pan.

2

Combine the olive oil, garlic and hot pepper in the cazuela. Set it over medium-low heat and warm the pan slowly, gradually raising the heat to medium or medium-high until the oil is hot. Continue to cook until the garlic sizzles and just turns golden, 2 to 3 minutes, stirring occasionally.

3

Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size.

4

Sprinkle with 2 tablespoons hot water and pinches of sea salt and pimenton. Serve at once right from the pot with the bread for soaking up the delicious oily sauce.

Adapted from “Mediterranean Clay Pot Cooking” by Paula Wolfert. She recommends using an 11- or 12-inch Spanish cazuela or straight-sided Flameware skillet. She also recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top). Aleppo pepper can generally be found in Middle Eastern markets and cooking stores, as well as online. Marash pepper can be found at select Middle Eastern markets and online.

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