Spanish Shrimp Tapas
If you visit Spain, you'll get to experience the love for seafood in both the culture and the cuisine. This particular dish, also called gambas al ajillo, is extremely popular in bars where they serve shareable tapas, or appetizers. Bonus: you'd stand a really good chance of getting shrimp that is straight off a fisherman's boat.
You can make this dish with either fresh or frozen shrimp, though fresh is better. If you are using frozen shrimp, be sure to allow them to thaw for about ten minutes or so in cold water before you cook with them. Take care not to overcook your shrimp or they will become mushy or mealy, which is especially unpleasant if you are expecting to bite into a firmer shrimp. Once you have finished preparing this easy dish, you can serve your shrimp in the skillet for a rustic look or dress it up on a serving platter. Either way, these attractive little shrimp are sure to catch the eye of anyone who likes seafood.
- 1 pound shrimp, size 21-25, peeled and deveined
- 1/3 cup olive oil
- 1 1/2 teaspoons Garlic Flakes
- 1/4 cup fresh parsley, chopped
- 1 Tablespoon Chili Powder Mild
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon sugar
- 1/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 lemon, quartered
- In a small bowl add Organic Garlic Flakes and just enough water to cover them, let sit for 5-10 minutes and drain excess water.
- Thaw shrimp and rinse in cold water.
- In a small bowl, mix together Chili Powder Mild, Ground Nutmeg and sugar.
- Heat olive oil in a cast iron skillet to med high heat.
- Add garlic and cook for 2-3 minutes, be careful not to brown.
- Remove the garlic from the pan and set aside.
- Turn heat to high.
- Season shrimp with salt and pepper.
- Add shrimp to the pan and sear each side about 1 minute.
- When shrimp becomes pink and has some sear marks, toss in the dry spice mixture and 1/2 of the parsley.
- Cook for about 30 seconds to warm the spices.
- Remove from heat and serve immediately with lemon on the side.
