spanish-style garlic shrimp with potatoes

Juicy shrimp cooked quickly in garlicky olive oil with red pepper, paprika, sherry, and lemon, then tossed with tender boiled potatoes and parsley. Serve hot with crusty bread.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potatoes in a medium saucepan and cover with cold water by an inch or two. Add about 1 teaspoon of salt. Bring to a boil over high heat, then turn the heat to low and simmer until the potatoes are cooked through and tender enough to be pierced with a fork without resistance, 5 to 8 minutes, depending on their size. Drain the potatoes.

Step 2

Pat the shrimp dry and season lightly with salt. Toss well.

Step 3

In a large nonstick skillet, heat the olive oil over medium heat until shimmering. Add the garlic and red pepper flakes. Cook over medium heat, stirring frequently, until the garlic begins to turn golden, 30 seconds to 1 minute.

Step 4

Add the shrimp and the paprika. Cook, tossing frequently, just until the shrimp turn pink, up to 3 minutes or so, depending on size. Immediately remove the skillet from the heat.

Step 5

Add the sherry or wine and lemon juice and stir. Add the boiled potatoes and stir to combine. Sprinkle and toss with the parsley.

Step 6

Transfer the shrimp and potatoes with their sauce to a serving bowl. Serve immediately, with crusty bread.