This dish was inspired by the garlicky shrimp at my favorite tapas bar in NYC, El Quinto Pino. Serve with plenty of good, crusty bread to soak up the sauce.

Serves 4


  • 3 Tbsp. olive oil, plus more for drizzling
  • 3 to 4 cloves garlic, thinly sliced crosswise
  • 2 shallots, thinly sliced crosswise
  • 1 pint grape tomatoes, halved lengthwise
  • 1 pound (about 16) large wild shrimp, cleaned with shells removed (with tails left intact)
  • 1/2 tsp. red-pepper flakes
  • 2 to 3 tsp. fresh thyme leaves, plus more sprigs for garnish
  • 1 cup dry white wine
  • Fine sea salt and freshly ground black pepper
  • Couscous and/or crusty bread, for serving


    In a large sauté pan, heat the olive oil over medium-high heat. Add the garlic and shallots and sauté, stirring occasionally, until fragrant, about 1 minute. Add the tomatoes and sauté, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add the shrimp, red-pepper flakes, and thyme and sauté, stirring occasionally, until the shrimp are completely pink, about 3 minutes. Season to taste with salt and pepper. Add the white wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, 2 to 3 minutes. Taste and season with additional salt and pepper if necessary.

    Arrange the shrimp on a warm platter or in a bowl, drizzle with olive oil and garnish with thyme sprigs. Serve with couscous and/or warm, crusty bread.

    From The Yellow Table (Yellow Table Press) by Anna Watson Carl.

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