SPANISH GARLIC SHRIMP WITH SHERRY
Serve these succulent shrimp piping hot as a light entrée with rice or at room temperature as part of an array of tapas, with lots of crusty bread for dipping in the delectable juices. For traditional Spanish flavoring, in place of the paprika use pimentón, a smoked and dried pepper powder. To preserve its color and vibrant flavor, all paprika should be stored in a cool, dark place for no longer than 6 months.
Makes 4 servings
Ingredients
• 2 tablespoons olive oil
• 1/2 cup coarsely chopped onion
• 6 garlic cloves, thinly sliced
• 12 ounces medium (26 to 30 count) shrimp, peeled and deveined
• 1/2 teaspoon paprika or Spanish pimentón
• 1/4 teaspoon ground cumin
• 1/3 cup dry sherry
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon red pepper flakes or to taste
• Salt to taste
• Finely chopped fresh flat-leaf parsley for garnish
Directions
Heat the oil in a large sauté pan over medium heat. Add the onion and garlic; cook, stirring constantly, for 15 seconds.
Add the shrimp, paprika, and cumin; cook, stirring constantly, for 1 minute. Stir in the sherry, lemon juice, red pepper flakes, and salt. Continue to stir for 1 minute or until the shrimp turn pink.
Transfer the shrimp and all juices to a serving dish or shallow bowls and garnish with parsley.
Recipe from THE COMPLETE 15-MINUTE GOURMET
by Paulette Mitchell (Thomas Nelson, October 2008, $24.95)
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