Garlic Shrimp Cazuelas

© Katherine Stetson

This recipe is cooked and served in the same dish so you will need authentic 4.5 inch cazuelas.

For each cazuela:

  • 6 shrimp, peeled and deveined
  • 1 garlic clove, finely minced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon dry sherry
  • 1 teaspoon chopped flat leaf parsley
  • ½ teaspoon dried chili pepper
  • several grindings of pepper
  • lemon wedges, for garnish
  • toasted baguette slices, for garnish

Combine all ingredients in the cazuela.  Cook directly on the stovetop over medium-high heat until shrimp are cooked through and mixture is bubbly.

Remove cazuela to a plate and garnish with a lemon wedge and several baguette slices.  Be sure to caution your guests that the cazuela is very hot.

Copyright © Katherine Stetson, all rights reserved.