Spanish Sizzled Shrimp Recipes

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

SIZZLED CITRUS SHRIMP

Steps:

• Combine lemon juice, wine, 2 tsp oil and garlic in a medium bowl.
• Add shrimp and toss to coat.
• Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
• Drain well, reserving marinade.
• Heat 1 tsp oil in a 12-inch non stick skillet over medium-high heat.
• Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
• Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
• Return the shrimp and any accumulated juices to the pan; heat through.
• Season with salt, sprinkle with parsley and serve immediately.
• About 4 servings- 3/4 cup each.

SPANISH SHRIMP

Steps:

• Preheat the grill over high heat.
• In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
• Add the shrimp and stir to coat the shrimp thoroughly.
• Cover and refrigerate for about 30 minutes.
• Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through.
• (If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley.
• Squeeze lemon juice over the top of the shrimp and serve.

SPANISH GARLIC SHRIMP TAVERNA

Steps:

• In a saute pan over medium heat, warm the olive oil.
• Add the garlic and red pepper flakes and saute for 1 minute.
• Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saute, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes.
• Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.