Plancha Style Shrimp Food

SPANISH GRILLED SHRIMP TAPAS (GAMBAS A LA PLANCHA)

Steps:

• Gather the ingredients.
• Rinse shrimp and drain. Cut the lemon in half.
• Heat grill or cast-iron frying pan until very hot. Pour in 2 tablespoons olive oil and cover the cooking surface evenly with the oil.
• Place shrimp on the grill or in the pan, sprinkle liberally with salt. Squeeze lemon juice directly over shrimp. Turn shrimp over and sprinkle more salt and lemon juice.
• Shrimp should turn pink and shells should "brown" slightly when cooked. As soon as they are cooked, remove and place on serving platter. Garnish with lemon.
• Enjoy!

SHRIMP AND CLAMS A LA PLANCHA

Steps:

• Melt butter with oil in a large cast-iron skillet over medium heat. Add garlic and cook, stirring, until soft and translucent, about 1 minute. Add shrimp and thyme. Season with salt and pepper; cook until shells change color and start to peel away from shrimp, about 2 to 3 minutes per side. Transfer shrimp to a plate.
• Add sherry to skillet; increase heat to medium-high. Bring to a boil and cook until reduced by half, 1 minute. Add clams. Cover with a lid or foil and cook until clams open, about 5 minutes. Discard any unopened clams. Return shrimp to skillet just to reheat. Serve, with beans and some of their broth, a drizzle of oil, pepper, romesco, and greens.

PLANCHA-STYLE SHRIMP

Steps:

• Cook oil and garlic in a small saucepan over low heat until garlic is soft but not yet golden, about 10 minutes. Remove pan from heat and let cool. Strain garlic oil through a fine-mesh sieve into a small bowl; set aside.
• Place shrimp and onion in separate medium bowls; season with salt and pepper. Heat a cast-iron griddle over high heat until smoking. You can also cook on a barbecue grill. Arrange shrimp on one half of griddle in a single layer and onion on the other half.
• Alternatively, using a cast-iron skillet, cook shrimp first, then onion (don't overcrowd the pan or the shrimp will steam instead of sear). Cook until shrimp are golden brown, about 1 minute.
• Turn shrimp and onion, drizzle with some garlic oil, and cook until shrimp are cooked through, about 1 minute longer. Divide shrimp and onion among plates; garnish with parsley. Squeeze lemon over top.

SHRIMP A LA PLANXA

Steps:

• Starting at the thick end of each shrimp, remove 1inch of shell and make a 1inch slit down the exposed flesh. Heat a clean griddle or skillet and wipe down with an oiled cloth. Sprinkle the shrimp with the salt and place on the hot oiled skillet to cook 1 minute. Turn and continue on second side. Finish cooking the shrimp by placing each on the slit end for 1 minute. Serve with the lemon wedges.

GAMBAS FRESCAS A LA PLANCHA

Steps:

• Place shrimp in a bowl, add salt and toss so that each shrimp is coated with some of the salt.
• Heat a very heavy skillet until drops of water thrown in bounce around on the bottom. Add shrimp and stir or shake the pan to keep them from sticking.
• After 2 minutes add the 4 tbsp of olive oil. Cook for about 5 min or until shrimp are tender (depends on size). Remove to serving platter.
• Mix parsley, garlic and the 1 tbsp of olive oil and serve with the shrimp for dunking.

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.