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Best Recipes, Fish and Shellfish, Healthy Eating, Mains, Quick and Easy

Sizzling shrimp with garlic and hot pepper

Sizzling shrimp with garlic and hot pepper
Anne Cusack / Los Angeles Times

I don't think I've ever met a clay cooking pot I didn't like . . . or want to own. And I have more than 100 clay pots of every size in my kitchen to prove it: Moroccan tagines, Provencal ... Read more

Total time: 25 minutes | Serves 4 to 6
  • 1 pound peeled small (about 60) or medium-large deveined (24 to 30) shrimp
  • 1 scant cup extra-virgin olive oil, preferably Spanish
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon mildly hot dried red pepper such as Aleppo or Marash
  • 2 tablespoons hot water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)
  • 4 to 6 slices chewy country bread

Step 1Rinse 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.

Step 2Combine 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.

Step 3Immediately add all the shrimp and cook until they are firm and curled, 2 to 4 minutes, depending on their size.

Step 4Sprinkle 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.

Note: 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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