Here is a simple and delicious shrimp recipe. Get yourself a small cazuela. They are great for many Spanish tapas. Place it on the stove top with low heat, and add a few generous glugs of your best olive oil as well as lots of finely chopped garlic -- about 5 or 6 cloves. Make sure the garlic is only lightly sizzling and not turning brown. Cook for a couple of minutes, then add a small amount of crumbled dry red chile, such as arbol. (Red pepper flakes can be substituted, if you can't find dried arbol.) Place your shrimp in the cazuela and cook for a few minutes until they start to turn pink. Season with a little salt and stir in some fresh chopped parsley. Serve them in the cazuela with crusty bread, and dive in!
This recipe comes from a great book called The New Spanish Table, which includes many tasty tapas and ideas for creating your own. I've made this many times, but it was by far the best when I used the shrimp above. I can't even remember what kind of shrimp they are, but every time I see them I know to buy some. They have the roe still intact and when you place them in sizzling garlic oil, they add a touch more sweetness and character to the dish. If you ever see some beautiful looking shrimp with their roe, do not hesitate or be frightened. Buy some! Pick up some Spanish white wine, and get ready to dance a cachucha!
No comments:
Post a Comment