Tapas Night Shrimp

8 ingredients
2 steps

Ingredients

  • 1 pound large shrimp, peeled and deveined, brined if you like
  • 4 large cloves garlic, minced
  • *3 tablespoons Optional Mediterranean Herb EVOO
  • 3/4 cup EVOO or 1 cup if not using other oil
  • 2 chili pequin ( more for more heat, but they are hot little babies)
  • Pinch of pimento ahumado (smoky sweet paprika)
  • 2 Tablespoons minced Italian parsley
  • pinches of Saffron

Directions

  1. 1
    You can choose to brine or peel, devein and pat dry shrimp and sprinkle with salt. Briefly toast the saffron and peppers, set aside.
  2. 2
    Place olive oil and garlic in a 10-11 inch pan and heat over medium low to low heat and add the garlic . Cook until the garlic is fragrant but not browned 1- 3 minutes. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes stir in the saffrom threads and pequins. Season with salt if necessary toss in parsley. Serve hot with sliced or toasted bread. I used a cast iron paella pan, but a good heavy skillet or everyday pan should work just fine.

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