This is the classic Spanish way of preparing shrimp. The basic principle can be applied to other shellfish or chicken. The amount of garlic is not a mistake. It’s correct.
1/2 cup extra virgin olive oil
6 medium garlic cloves, sliced
1 teaspoon red pepper flakes
1-1/2 pounds shrimp, shelled and deveined, with tails on
2 teaspoons sweet paprika
1/3 cup medium-dry sherry
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, or to taste
Salt and freshly ground black pepper
1/3 cup minced fresh parsley leaves
In a large heavy skillet set over moderately high heat, heat the olive oil until it is hot, but not smoking. Add the garlic and cook, stirring, until a pale golden color. Add the red pepper flakes and the shrimp, and cook, stirring, for 1 minute or until the shrimp are pink and just firm to the touch. Sprinkle with the paprika and cook the mixture, stirring, for 30 seconds. Add the Sherry, boil the mixture for 30 seconds, add lemon zest, lemon juice, and salt and pepper to taste, and swirl pan again. Add parsley, quickly swirl to blend and then transfer to a warm serving platter.
2 lbs. Shrimp, 16-20 count, shelled, devained and rinsed.
2 lbs. small fresh Little Neck Clams, washed and scrubbed
2 lbs. fresh Mussles, washed, scrubbed and berds removed
2 lbs. Red Snapper or other firm, white fish
1 Whole Chicken (3-3/12 lbs.) cut in pieces
2-3 lbs. King Crab or large Snow Crab legs, shelled and wiped with damp cloth to clean.
2 medium Onions, finely diced
1-2 medium Chile Peppers (your choice), seeded and fine diced
2 cups Long Grain Rice – 1 tbs. Saffron – 1 1/2 tsp. Salt (divided)
1 tsp. ground corriander – 4 Whole Bay Leaves, crumbled
1/2 bunch Cilantro, coarsely chopped.
1/2 cup Extra Virgin Oilive Oil.
1 bunch each, Italian (flat) Parsley or Cilantro (Optional)
Add rice, saffron and other spices to boiling water and cook rice to preferred tenderness. Put aside in a warmer. In a large heavy skillet, put chicken pieces in heated oil and brown lightly. Add Onions and chile pepper, cook until soft. Add Shrimp, Clams Mussles, Snapper, and Crab and cook over medium heat until Snapper is opaque white, Shrimp turn bright pink. Combine rice with ingredients in skillet and heat to steaming hot. Serve in European-style soup bowls and garnish with Italian parsley or cilantro leaves. Enjoy.
Mark …since I try to be creative and than if I have someones recipe actually… even my own recipes; if I don’t think it is just right in taste, color or presentation think I can improve it I go for the gusto
I think mussels n calarmi would be fine with this. I think I would use cayenne pepper instead of red cushed pepper.
Thank you for sending to me your recipe.
You know you never know unlessyou try and I hardly ever measure so I adjust to what I know and how I have prepared over the years.