Tapas Night Shrimp
Ingredients
- 1 pound large shrimp, peeled and deveined, brined if you like
- 4 large cloves garlic, minced
- *3 tablespoons Optional Mediterranean Herb EVOO ⓘ
- 3/4 cup EVOO or 1 cup if not using other oil
- 2 chili pequin ( more for more heat, but they are hot little babies)
- Pinch of pimento ahumado (smoky sweet paprika) ⓘ
- 2 Tablespoons minced Italian parsley ⓘ
Instructions
- You can choose to brine or peel, devein and pat dry shrimp and sprinkle with salt. Briefly toast the saffron and peppers, set aside.
- 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.
Nutrition & Diet Analysis (per serving)
183
kcal
9% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).