Prep 20 mins
Cook 5 mins
One of the more famous Spanish tapas served all over the world. The original recipe calls for the exclusion of butter, onions, and brandy. I decided to skip the lemon juice,and sherry or white wine. In this recipe, i substituted brandy for sherry, which adds a more sweet flavor. I used dried sweet chili peppers (usually available at local markets) instead of the usual small red extra spicy pepper. I also added laurel leaves for more spice. The butter gives a fantastic kick to this recipe. Remember that garlic should be put as desired - there is really no limit. This recipe serves 4 to 6 guests. Enjoy!!
- 3⁄4 cup butter
- 1⁄2 cup extra virgin olive oil
- 4 tablespoons chopped garlic (24 cloves)
- 2 white onions, chopped
- 2 lbs medium shrimp, peeled and deveined
- 1 teaspoon spanish paprika
- 3 long sweet dried chilies, sliced
- 4 bay leaves (laurel)
- 1 teaspoon brandy (X.O.)
- salt and black pepper, to taste
- 1⁄2 cup chopped parsley
- Heat the olive oil with butter in a sauté pan over high heat. Add the garlic and onions, and cook until the garlic is light brown. Add the sliced chili, paprika, laurel leaves and shrimp, and add salt and pepper to taste. Cook over high heat for 10 seconds. Add the brandy, and cook for 10 more seconds or until the shrimp are fully pink. Remove from heat, and pour into a cazuela (a ceramic tapas serving dish, about 6 inches in diameter), garnish with the parsley and serve.