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Prep time
10 minutes
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Cook time
15 minutes
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Serves
2-4 dinner or tapas
Author Notes
What perfect timing as I am having tapas night and including my favorite recipe for shrimp. I use a cast-iron paella pan that a friend gave me year about 20 or so years ago, not anything like the paella pans that I've seen available, but really works great for this dish and stays hot for serving.
I like to brine my shrimp so I start there with a recipe that is not mine but find it here (love that shrimp recipe as well): http://articles.boston.com/2008-05-07/lifestyle/29275601_1_shrimp-and-cook-ginger-chili-powder —ibbeachnana
Ingredients
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1 pound
large shrimp, peeled and deveined, brined if you like
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4
large cloves garlic, minced
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*3 tablespoons
Optional Mediterranean Herb EVOO
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3/4 cup
EVOO or 1 cup if not using other oil
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2
chili pequin ( more for more heat, but they are hot little babies)
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Pinch of pimento ahumado (smoky sweet paprika)
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2 tablespoons
Tablespoons minced Italian parsley
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pinches of
Saffron
Directions
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You can choose to brine or peel, devein and pat dry shrimp and sprinkle with salt. Briefly toast the saffron and peppers, set aside.
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Place olive oil and garlic in a 10-11 inch pan and heat over medium low to low heat and add the garlic . Cook until the garlic is fragrant but not browned 1- 3 minutes. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes stir in the saffrom threads and pequins.
Season with salt if necessary toss in parsley. Serve hot with sliced or toasted bread.
I used a cast iron paella pan, but a good heavy skillet or everyday pan should work just fine.
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