Spanish Garlic ShrimpApril 1, 2010
Amazing. I can’t believe I haven’t posted this recipe yet. This is one of those stand-bys in my house that I make, say, monthly. These shrimp are incredibly versatile. You end up with these tender shrimp and incredibly aromatic and flavorful olive oil perfect for dipping bread after you’ve polished off the shrimp.
Here’s a few serving suggestions, just to get you started:
- toss some cooked spaghetti noodles into the pan when you’re finished and you have a quick and delicious pasta dish
- serve over warm cheesy polenta for shrimp and grits
- three or four of these shrimp on top of a green salad make an ordinary garden salad look like the start to a a gourmet feast
- make a quick saffron garlic aioli and drizzle on top for a aromatic Spanish appetizer
As you can see the possibilities are quite endless. So peel some shrimp and get started!
Spanish Garlic Shrimp
16-20 medium-sized shrimp, peeled and deveined
2 nice sized pinches of kosher salt
1/4 c. good extra virgin olive oil
1/4 c. yellow onion or shallots, minced
3 cloves of garlic, minced
1 T. smoked paprika (or sweet will do, too)
1 t. fennel seeds
1/4 t. or to taste crushed red pepper flakes
1 T. lemon juice (optional)
Chopped italian parsley, to garnish
- Toss prepared shrimp with kosher salt, set aside
- Pre-heat a large skillet over medium heat. When hot, add olive oil. Warm for 30 seconds.
- Add onions and saute for 30-45 seconds. Add garlic, paprika, fennel seeds, and red pepper flakes and cook until aromatic.
- Add shrimp, making sure not to crowd them too tightly. There should be a little space in between each shrimp. This helps avoid steaming the shrimp, which you don’t want to do.
- Cook for 2-3 minutes, flip shrimp over and cook for another 2 minutes, until cooked through but still tender.
- Add lemon juice (if using) and garnish with parsley. Serve immediately.
Enjoy, everyone! Come back tomorrow for Strawberry Shortcake with this season’s first strawberries. Delicious!