Edit ModuleShow Tags

Spanish Style Shrimp Recipe


Published:

Photo by Joy Summers

Despite a solid four and a half years worth of Spanish study, I have never actually been to Spain. My mother went once. For her 60th birthday, she traveled there with her older brother and her niece. I received some gorgeous postcards, but before she was done with her trip there was an accident. While climbing down from a stunning vista, she slipped. It was a simple skid, but the results were horrible. She broke her wrist and had to be whisked to a nearby hospital. Although the dashing doctor who fixed her up was wonderfully attentive, that was pretty much the end of the fun in Spain. When I went to pick her up at the airport, she was such a ragged sight. The plane ride left her puffy, her tiny hand was swallowed by this massive plaster cast that seemed to weigh half as much as she did. Spain had broken her. And yet, she loved the trip. She adored the Gaudi architecture, the street performers, and the people they met. Most of all, she adored the food. Despite being literally battered by the countryside, she couldn’t stop reminiscing of the fresh seafood plucked from the ocean and purchased dockside.

Using a tin of Spanish paprika she had carried back for me, I came up with this dish to remind her of the beauty she experienced, before everything went sideways. Someday I hope to make it, but I’m bringing a big walking stick.

Spanish Style Shrimp

1 lb large shrimp, shelled and deveined
1 teaspoon salt
1 teaspoon smoked Spanish paprika
1 heaping tablespoon olive oil
3 cloves garlic, thinly sliced
1 picadillo pepper, thinly sliced
1 Bushel Boy tomato, diced
1/w lime
2 scallions, thinly sliced

Blot the shrimp dry and season with salt and paprika. In a large cast iron skillet heat the olive oil on medium high heat. Just before it begins smoking, toss in the shrimp, the garlic, pepper and tomato. Allow shrimp to brown on one side (about a minute and a half/two minutes). Stir and allow shrimp to finish cooking, another minute or two. They’re done with they are opaque in the middle. Finish with lime juice and sprinkle on the scallions. Serve with crusty bread.

Serves 2 as a light entree or four as an appetizer.
 

This post is presented by Bushel Boy Bushel Boy

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Pizza Lovers' Camp for Grown-Ups

Overnight pizza-centric camp on July 7 combines pizza amore with classic outdoor camp activities

3 Things to Eat This Week: Pride Edition

Pride weekend is also one of your last chances to eat at wonderful restaurants before they close

Ask Jason: Best Ramen, Shrimp, Dinner Date, and More

Your food questions answered

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.

Top 6 Frozen Drinks in the Twin Cities

Find the best spiked slushees and frozen rosé here
Edit ModuleShow Tags
Edit ModuleShow Tags