Spanish Shrimp Food

SPANISH SHRIMP WITH CHICKPEAS RECIPE

Steps:

• Separate the heads of the shrimp and reserve. Peel the remainder of the shrimp, devein (take out the intestine) and reserve.
• In a medium frying pan, heat a couple of tablespoons of olive oil and sauté the shrimp heads for a few minutes, allowing them to release their flavor.
• Remove the heads from the pan and sauté the diced onions and carrots until starting to brown (about 10 minutes).
• Add the celery, fennel, and tomato paste, and sauté for a couple of minutes.
• Add the brandy and the herbs, sauté for about a minute until some of the alcohol evaporates.
• Add the fresh diced tomatoes and bring to a simmer.
• Then add the fish stock and cook over a medium simmer.
• Reduce by about one third and remove the bay leaves.
• Add high-quality chickpeas (jarred or pre-cooked) to the strained broth.
• Cook over a slow heat for about 10 minutes.
• In the meantime, coat the raw shrimp in olive oil and a pinch of salt and pepper
• Sauté over medium-high heat until just cooked.
• Remove from heat.
• You can either chop up and add the sautéed shrimp directly to the pot, or you can add a few jumbo shrimp to each person's dish in a more decorative way.
• Season the stew with salt and pepper before serving. Enjoy!

SPANISH SHRIMP AND RICE

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

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.

SPANISH GARLIC SHRIMP

Steps:

• In a large, heavy skillet set over moderately high heat, heat the oil until it is hot.
• Add the garlic and cook, stirring, until it is pale golden.
• Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
• Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds.
• Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
• Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl.
• Serve at room temperature.

SPANISH RICE AND SHRIMP

Steps:

• Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
• Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
• Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

SPANISH-STYLE SHRIMP WITH GARLIC

Steps:

• Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
• Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.

SPANISH GRILLED SHRIMP

Steps:

• For the rice:
• In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
• For the Shrimp Marinade:
• Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
• Preheat grill over a medium-high.
• Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
• For the Dipping Sauce:
• Combine all ingredients in a large bowl. Mix thoroughly and enjoy

GAMBAS AL AJILLO RECIPE (SPANISH GARLIC SHRIMP TAPAS)

Steps:

• Gather the ingredients.
• In a large (12-inch) sauté pan or heavy frying pan, warm the olive oil over medium heat.
• Add the garlic and red pepper flakes, lower the heat, and sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.
• Raise the heat to high and immediately add the shrimp and lemon juice, along with the brandy and paprika, if using. Stir well to coat the shrimp and sauté until the shrimp turn pink and start to curl, 3 to 5 minutes. Remove from the heat and season to taste with salt and freshly ground black pepper.
• Transfer the shrimp to a warm plate and pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley and serve with slices of fresh bread. Enjoy.

SPANISH SHRIMP AND RICE RECIPE

Steps:

• Be sure to wash and dry all the fresh produce. I am much more careful about this these days. Not sure if it's because I read more about the pesticides they are using or because I'm getting older and want to be more careful.
• Peel the garlic cloves and finely mince or better yet zest them with zester. I like using my Microplane for zesting.
• Cut the roots off the end on the scallions and then thinly slice them. Separate the white bottoms from the hollow green tops and reserve both.
• Chop the capers and medium dice the zucchini.
• Pull off the stems from the sweet peppers and toss, cut the peppers in half long ways, remove the cores and medium dice the peppers.
• In a small bowl, add the white bottoms of the scallion, diced zucchini, chopped capers, diced peppers and ¾ of the zested garlic.
• Wash the shrimp and pat try with paper towels. Remove the tails if not already done.
• Add the shrimp to a small bowl, season with salt & pepper and half the spice blend (½ tablespoon). Stir to combine ingredients.
• Heat your saute pan (frying pan), large enough to cook the vegetables and shrimp, over medium high heat. Add a drizzle of olive oil to the pan and when hot, add the vegetables from the bowl. Saute for 5 minutes until the vegetables slightly soften. Stir frequently so the garlic doesn't burn.
• In the same pan as the sauteed vegetables, add the rice and stir to combine with the other ingredients.
• Add the tomato paste and the remaining ½ tablespoon of Spanish spice blend. Again, stir constantly for about a minute to combine all the ingredients.
• Add 2½ cups of water to the pan and stir to combine. Reduce the heat to medium or medium-low and loosely cover the pan with aluminum foil.
• Cook the rice for about 20 minutes being sure to give it a stir every once in a while. When the rice has absorbed all the water and the rice is al dente, turn off the heat and add the sherry vinegar. Stir to combine.
• Taste and season with salt and pepper if necessary.
• Transfer the rice to a bowl large enough to all it all and cover with the same aluminum foil to keep warm.
• While the rice is cooking, prepare the aioli by combining the mayonnaise with the remaining zested garlic.
• Season with salt and pepper, to taste and reserve to top the shrimp at the end.
• In the same pan as you cooked the rice, add a little more olive oil over medium or medium-heat and let it get hot. The reason I suggest medium OR medium-high heat is because everyone's stove top is different. I find my medium-high heat on my gas range is often too hot so I use medium heat instead.
• When the oil is hot, add the seasoned shrimp in one single layer. Let this cook for about 3 minutes without stirring and believe me you will be tempted to stir them around. After 3 minutes, stir and cook for another minute or two until they are cooked through and opaque.
• Turn off the heat and remove pan.
• Add the rice and cooked vegetables to your plates, top with the cooked shrimp, add a dollop of the aioli topping and finish with some of the sliced green tops of the scallion.
• Serve and enjoy this very easy to prepare meal. I know I will make this again and would be thrilled to serve it to guests.

SPANISH SHRIMP

Steps:

• In a medium bowl, combine shrimp, oil, garlic, salt, and red pepper flakes; toss gently. Cover with plastic wrap, and refrigerate for 30 minutes or up to 2 hours.
• Preheat grill to high. Grill shrimp until opaque and firm to the touch, about 3 minutes. Serve immediately with lemon wedges.

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.