This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
- In a large, heavy skillet set over moderately high heat, heat the oil until it is hot.
- Add the garlic and cook, stirring, until it is pale golden.
- Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
- Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds.
- Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
- Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl.
- Serve at room temperature.
Easy and simply delicious! All the flavors are perfectly balanced. For sure, a go-to recipe.
What a lovely recipe Irmgard. I've never been to spain, but enjoyed these shrimp very much. What a lovely bunch of flavors. So well balanced you could taste all the different ingredients. Even my picky dh enjoyed them. Loved the heat from the shrimps, they were excellent served over simple pasta. I did indeed sop up all the juices with my portugese bread. Thanks so much for sharing this recipe.
Very nice but it is not "Spanish garlic shrimp". To me it seems more like "Spanish garlic shrimp" with other stuff thrown in, which, don't get me wrong, is delicious! I'm wondering if maybe this recipe comes from a region in Spain I have not ordered garlic shrimp in yet, though. That could be the case. But I've ordered garlic shrimp in a lot of Spanish places!
When I am in Spain and go out for tapas ("appetizers") I order garlic shrimp. I've been making the dish at home for years and it is so easy. If anyone wants to try the "Spanish from Spain" kind of garlic shrimp, it's pretty simple: use garlic, extra virgin olive oil, and shrimp (of course!) and leave out the other ingredients. Serve with crusty bread and make sure you sop up the garlic-yummy-olive oil with your bread. Yes, cook the shrimp and garlic in enough oil so you can sop with your bread!
Sometimes I can't decide if I like the garlic shrimp or the oil sopping more!