Gambas Al Ajillo


Photo: Kristian Niemi
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Ingredients

1 pound small shrimp (31/40 count), peeled and deveined
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons olive oil
2 tablespoons garlic, minced
1/2 cup tomato, diced
3 slices bacon, broken into bits
1 cup dry sherry
3 tablespoons butter
lemon wedges
chopped parsley
toasted slices of rustic bread

Preparation

1
In a sauté pan over medium-high heat, add olive oil. When hot, add shrimp and seasonings, and sauté until they are cooked halfway.
2
Add garlic, tomatoes, bacon and sauté a bit longer. Add sherry and cook until reduced by half. Add butter and stir in.
3
Sprinkle with parsley and squeeze the lemon wedges over the shrimp. Serve with crusty bread and a crisp white wine like a Verdejo from Rueda or a bubbly Cava from Penedes.

Tools

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About

This recipe is my version of the classic Spanish tapas dish. The inclusion of bacon, tomatoes and paprika made it a richer, more exciting dish.

This recipe is fantastic over creamy, stone-ground grits.

Tags:

tapas
Spanish
shrimp

Yield:

4

Added:

Thursday, September 16, 2010 - 1:50pm

Creator:

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