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Preparation info
  • Yield:

    8

    Tapas-Size Portions
    • Difficulty

      Easy

Appears in
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 1 lb 8 oz/680 g shrimp, 16/20 count, head and peel on, deveined
  • Salt

Method

  1. Season the shrimp with salt.
  2. In a sauté pan over low heat, gently sweat the garlic, black pepper, and red pepper flakes in the olive oil about 30 seconds.
  3. Add the wine and bring to a boil briefly. Add the shrimp and poach at about 165°F/74°C until the shrimp are cooked through, about 5 minutes.
  4. Once cooked, remove the shrimp from the olive o