Shrimp with Garlic and Chili Pepper

1. 1

   Pour the olive oil into a wide, heavy-bottomed frying pan.

2. 2

   Then add the chile and garlic and, over moderate to low heat, to infuse rather than to color, fry for 2 minutes, stirring all the time.

3. 3

   Then turn the heat to high, add the shrimp, and stir-fry them for another 2 minutes or until they turn pink and are just, delicately, cooked; you want the flesh to stay tender.

4. 4

   Pour in the white wine and let it bubble up.

5. 5

   You don't want a liquid puddle around the shrimp, just enough wine to let the juices ooze into a winy sauce.

6. 6

   Another minute or so should do it.

7. 7

   Season with the salt, if necessary, and then turn into your bowl and sprinkle with parsley.

8. 8

   Eat with some good hunks of baguette.

9. 9

   I eat these carapace, head, and all: one of the reasons I designate them for solitary dinner.

10. 10

    If you want, you can add a tablespoonful or so of brandy before throwing in the wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.