Garlic Shrimp with Chiles de Árbol
Delicious and Spicy.
Chiles de Árbol are hot — but not as hot as Cayenne peppers. They fall between 15,000 and 30,000 units on the Scoville scale whereas Cayenne peppers are between 30,000 and 50,000. Whatever you choose, these shrimp are hot.
- ½ cup olive oil
- 4 garlic cloves, finely chopped
- 2 dried chiles de á rbol, crumbled, or ½ tsp. crushed red pepper flakes
- 1 pound small shrimp, peeled, deveined
- Kosher salt
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- Crusty bread (for serving)
- Heat ¼ cup oil in a large skillet over medium heat.
- Add half of garlic and half of chiles and cook, stirring occasionally, until garlic is barely golden, about 1 minute.
- Season half of shrimp with salt and cook until just cooked through, about 1 minute per side; transfer shrimp and oil to a bowl.
- Repeat with remaining oil, garlic, chile, and shrimp.
- Return first batch of shrimp and oil to skillet. Season with salt and toss in parsley.
Serve with bread.