Spanish Shrimp And Manchego Pasta Salad Food

10 TRADITIONAL SPANISH SALADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Spanish salad in 30 minutes or less!

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 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

SPANISH HAM AND MANCHEGO PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, sour cream, lemon juice, smoked paprika, garlic, 3/4 cup of the manchego, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. Top with the remaining 1/4 cup manchego and sprinkle with smoked paprika. The pasta salad is best if served right away.
• Copyright 2016 Television Food Network, G.P. All rights reserved

SAUTéED SHRIMP WITH POLENTA AND MANCHEGO SAUCE

Steps:

• For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
• Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
• If polenta becomes too thick, slowly add as much as 1 more cup of stock.
• Stir in cheese and 2 tablespoons of the butter.
• Add salt and pepper to taste.
• Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
• For the shrimp, rinse shrimp and pat dry with paper towels.
• Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
• Heat olive oil in large heavy skillet over medium heat.
• Sauté garlic for about 30 seconds.
• Add shrimp and sauté until opaque in center, about 2 minutes on each side.
• Remove from heat and keep warm.
• For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
• Add the other tablespoon of butter and melt into vegetables.
• Whisk in flour.
• Add broth a few tablespoons at a time, very slowly, whisking to combine.
• When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
• Invert baking dish to remove polenta from pan.
• Cut polenta into four squares.
• Heat the remaining 2 tablespoons butter in large skillet over medium heat.
• Sauté polenta in butter until warmed through and golden brown on both sides.
• To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
• Garnish with paprika, if desired.

SHRIMP, MANGO AND PASTA SALAD

Steps:

• Mix together mayonnaise, water, horseradish and mustard in mixing bowl.
• Transfer half of the dressing to a salad bowl.
• Pour prepared pasta in salad bowl and toss to combine with dressing.
• Add shrimp to mixing bowl with remaining dressing and toss to cover.
• Line two dinner plates with lettuce mix.
• Spoon pasta on lettuce.
• Place pepper slices over pasta and spoon shrimp and dressing on top.
• Arrange mango on shrimp and top with tomato and chives.
• (personally, I just mixed it all together!)
• ENJOY!

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.