King shrimp ‘Tío Pepe’ – Knowledge
This feature dives into a beloved Spanish-inspired dish that spotlights king shrimp bathed in a bright, garlic-forward pan sauce. The recipe leans on pantry staples, quick technique, and a gentle splash of sherry to finish, creating a meal that feels simple yet deeply satisfying. It celebrates how everyday ingredients can come together with care, yielding shrimp that stay tender and flavorful from first bite to the last, with aroma and brightness that lift the whole plate. The approach is practical, friendly to home cooks, and adaptable for midweek dinners or small gatherings.
Ratings: 4.0 out of 5
Opinions highlight the balance of garlic, olive oil, and a subtle kick from peppers, with praise for the clarity of steps and how the flavors harmonize without a heavy sauce. The dish is noted for making a few quality ingredients feel elevated and accessible.
- A box of medium frozen shrimp.
- Olive oil.
- Two cloves of garlic.
- Peppers.
- A glass of Tio Pepe.
- Freshly ground black pepper.
- Salt.
- Defrost and peel the shrimps, keeping the tails intact for a classic presentation and easy handling at the table.
- Season with salt and pepper to help draw out natural sweetness and create a mild crust as they cook.
- Warm the oil in a skillet and sauté the finely chopped garlic along with the peppers, if included, until the garlic is fragrant and lightly golden.
- Add the red pepper and sauté briefly over medium heat, ensuring it remains vibrant without burning.
- Drop in the shrimp tails, increase the heat, and cook for a few minutes until the edges turn pink and the flesh is opaque.
- Pour in the Tío Pepe and simmer for about 4 minutes, allowing the alcohol to evaporate and the flavors to meld with the shrimp.
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