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  • Prep Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 tapas portions


  • 20 cloves garlic
  • 1/3 cup Spanish olive oil
  • 1 pound large shrimp, peeled and deveined, shells set aside
  • 1 teaspoon hot pimenton
  • 2 teaspoons dry sherry
  • 1 teaspoon kosher salt
  • 1 tablespoon chopped parsley


  • Smash 6 garlic cloves. Thinly slice the remaining 14 garlic cloves. Set aside.


    In a large sauté pan over medium heat, add the olive oil, shrimp shells and the smashed garlic. Cook the shrimp shells, stirring constantly, until the shells become bright pink and the garlic is golden brown. Cook for several minutes to infuse the oil. Strain through a fine mesh sieve, pressing the shells to release their oils. Discard the shells and the garlic.


    Toss the shrimp with the sliced garlic and pimento. In a large sauté pan over medium heat, heat the infused oil and add the shrimp and garlic. Cook for 1 to 2 minutes per side being careful not to brown the garlic. Reduce the heat if necessary. Add the sherry, salt and chopped parsley and toss to combine. Serve immediately with crusty bread.

Recipe Details