How to make it

  • Make the Fried Garlic:
  • In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking.
  • Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often.
  • Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.
  • In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic.
  • In a nonreactive skillet or sauté pan, heat the olive oil over medium-high heat and sauté the shrimp until they curl and turn pink, about 4 to 5 minutes.
  • Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco.
  • Variation
  • Substitute six 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or sauté the fish and proceed as directed.
  • From the cookbook: Fonda San Miguel: Thirty Years of Food and Art
  • by Tom Gilliland and Miguel Ravago

Reviews & Comments 1

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  • krumkake 11 years ago
    Oh my goodness - for a garlic lover like me, THIS recipe is pure heaven! Thanks so much for sharing...this will be on our table soon, I'm positive!!
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