Sherry Shrimp

One of the recipes that was well received at the party was the Sherry Shrimp with loads of garlic.
The execution of this recipe is about 15 minute from start to finish, provided you purchase, peeled, deveined, tail on shrimp.  Sorry I didn't get a photo, but things were being wrapped up and sent out at a rapid clip!

Mince a goodly amount of garlic, say to 8 - 10 cloves, okay maybe 12.
Have 2 pounds of peeled, deviened, tail-on it they are for appetizers, tail-off if you are serving them as a course, shrimp.
Buy some good smoked Spanish pimenton.  This taste is critical to the recipe. You will need 3/4 to 1 teaspoon of it.
Also spend the money on some decent dry sherry.  We used the Pastene brand as that is what we had on hand, but the recipe could really be improved with some decent sherry in the $20.00 range.  You will need about 1/3 cup.
Have a good size pinch of red pepper flakes, more of course if you like things hot and spicy.
Mince up some parsley to sprinkle over if you are so inclined.

Heat up your saute pan. 
Warm some olive oil in the pan and add the garlic and red pepper flakes, cook them gently so the garlic doesn't burn.
Add your shrimp and pimenton, cook until the shrimp begin to curl and turn pink and then add your Sherry.  Turn the heat up a bit and reduce the Sherry by half.  Season to taste with salt and pepper and your done!

Comments

[Yorkshire Soul]

Smoked paprika is wonderful stuff, I've got it in mild and hot. I love prawns done this way, when we go to Lanzarote we pig out on prawns done with piles of garlic nd dried chillies.

[Allan]

*drool*

[Terri]

I make this dish as tapas quite frequently, but I know it as Gambas al ajillo (Garlic Shrimp)

[jo]

Exactly Terri! I'm going through a big phase of loving Spanish dishes at the moment.