Cazuela Shrimp Recipes

SHRIMP ZARZUELA

Shrimp Zarzuela image

Spain is quite famous for its seafood stews, and Shrimp Zarzuela reflects this culinary heritage. Golden Spanish olive oil, unique sherry wine vinegar, sweet paprika and fragrant saffron are the Spanish flavors that give this one-pot meal its character. The traditional seafood dishes of Spain use a variety of shellfish from the Mediterranean Sea; we simplified the recipe by focusing on ever-popular shrimp. Round out this meal by serving a premiere cheese from Spain, such as Manchego or Cabrales. From Foods of Spain.

Provided by Vicki in CT

Categories Chowders

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1 lb large shrimp, shelled and deveined
1/4 cup finely chopped onion
2 teaspoons minced garlic (about 2 large cloves)
3 tablespoons sherry wine vinegar
1 lb tomatoes, chopped (about 2 cups)
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
6 saffron threads, crushed
1 cup dry white wine

Steps:

In large skillet over high heat, heat oil until hot. Add shrimp; cook stirring constantly, until they turn pink, about 4 minutes. Remove shrimp from skillet and reduce heat to medium-high.
Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute.
Add vinegar; cook just until vinegar has been absorbed, about 2 minutes.
Add tomatoes, paprika, salt, red pepper and saffron threads; cook, stirring frequently until tomatoes are softened, about 3 minutes. Stir in wine; simmer, uncovered, for 5 minutes.
Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired.

Nutrition Facts : Calories 276.6, Fat 14.9, SaturatedFat 2, Cholesterol 143.2, Sodium 944.3, Carbohydrate 8.7, Fiber 1.7, Sugar 4, Protein 16.8

CAZUELA SHRIMP

CAZUELA SHRIMP image

Number Of Ingredients 11

Ingredients

Sizzled Shrimp
Gambas al Ajillo
In tapa bars this is usually prepared in individual servings. The tiny earthenware ramekin (cazuela) is placed directly on a gas or electric burner. It can be made in a larger quantity, but never sizzles quite so satisfactorily.
Servings: 1
Ingredients:
10 medium raw shrimp
3 tbsp olive oil
1 clove garlic, sliced
1 tiny piece chili pepper
Pinch of pimentón (Spanish paprika) (optional)
Bread

Steps:

Peel the shrimp, discarding head and tail. Put the oil, garlic, and chili in a small flameproof ramekin. Put it on the heat until the oil is very hot. Add the shrimp and cook just until they turn pink and curl slightly, about two minutes. Remove from heat, add the paprika and serve immediately, while still sizzling, accompanied by bread to soak up the flavorful sauce.

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