Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Sauteed Shrimp (Gambas Al Pil Pil)
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- #98570
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon coarse sea salt
1 cup water
1 pound medium shrimp, peeled and deveined
3 tablespoons olive oil, virgin Spanish preferred
4 cloves garlic, whole
2 tablespoons lime juice, fresh preferred
2 tablespoons butter
1 teaspoon minced garlic
1/2 teaspoon ground paprika
1/2 teaspoon crushed chile piquin
2 tablespoons dry sherry
directions
In a medium bowl, stir the salt into water until it has dissolved. Add the shrimp and soak them for 5 minutes. Drain the shrimp and pat them dry.
Heat the oil in a heavy skillet over moderately high heat with the whole garlic until hot but not smoking. Add the shrimp and cook for a few seconds to seal in the flavor. Remove the shrimp.
Pour out all of the oil and discard the garlic. Return the shrimp to the pan and reheat over medium-high heat. Pour the lime juice over the shrimp and add the butter, minced garlic, paprika, chile piquin, and sherry. Simmer until the shrimp has turned pink, just a couple of minutes. Do not overcook.
cook's notes
This is a classic Spanish tapa with variations in every region and no tapas bar would be complete without garlic shrimp. Shrimp are abundant off the coast of Spain and soaking them in salt water before cooking gives them a fresh, briny flavor, that is reminiscent of being just caught. Serve this tapa with lots of crusty bread to soak up the sauce.
added by
ruby05
nutrition data
139 calories, 9 grams fat, 2 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
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reviews & comments
August 10, 2010
WOW! This is amazing. It reminds me of Killer Shrimp in Venice, CA. It was the only thing on the menu. We have made this several times and still can not get enough. We love it.