SPANISH GRILLED SHRIMP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 1h15m
Yield 30 mini phyllo shells
Number Of Ingredients 23
Steps:
- For the rice:
- In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
- For the Shrimp Marinade:
- Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
- Preheat grill over a medium-high.
- Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
- For the Dipping Sauce:
- Combine all ingredients in a large bowl. Mix thoroughly and enjoy
SPANISH GRILLED SHRIMP TAPAS (GAMBAS A LA PLANCHA)
Gambas a la plancha is a classic Spanish grilled shrimp tapa dish. This recipe calls for just shrimp, lemon, and salt, and is simple to prepare.
Provided by Lisa & Tony Sierra
Categories Appetizer
Time 9m
Yield 4
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Rinse shrimp and drain. Cut the lemon in half.
- Heat grill or cast-iron frying pan until very hot. Pour in 2 tablespoons olive oil and cover the cooking surface evenly with the oil.
- Place shrimp on the grill or in the pan, sprinkle liberally with salt. Squeeze lemon juice directly over shrimp. Turn shrimp over and sprinkle more salt and lemon juice.
- Shrimp should turn pink and shells should "brown" slightly when cooked. As soon as they are cooked, remove and place on serving platter. Garnish with lemon.
- Enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Cholesterol 239 mg, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, Sodium 1220 mg, Sugar 1 g, Fat 9 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)
Steps:
- Heat the grill to medium.
- Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
- Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
- Increase the heat of the grill to high.
- Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.
Nutrition Facts : Calories 407 calorie, Fat 38 grams, SaturatedFat 5 grams, Cholesterol 107 milligrams, Sodium 652 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 0 grams
SPANISH SHRIMP AND RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
- Photograph by Christopher Testani
Nutrition Facts : Calories 511, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 172 milligrams, Sodium 556 milligrams, Carbohydrate 67 grams, Fiber 2 grams, Protein 31 grams
SPANISH SHRIMP
I don't really know what makes a dish Spanish. But I do know this is good eating! Serve as a main dish or as an appetizer.
Provided by GinnyP
Categories Spanish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the grill over high heat.
- In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
- Add the shrimp and stir to coat the shrimp thoroughly.
- Cover and refrigerate for about 30 minutes.
- Using a small grate grill rack, grill the shrimp for about 1-2 minutes per side or until pink and just cooked through.
- (If you don't have a small grill rack you can also thread the shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley.
- Squeeze lemon juice over the top of the shrimp and serve.
Nutrition Facts : Calories 248, Fat 15.4, SaturatedFat 2.1, Cholesterol 214.9, Sodium 968.3, Carbohydrate 3, Fiber 0.3, Sugar 0.1, Protein 23.6
SPANISH-STYLE SHRIMP WITH GARLIC
Garlic and shrimp take center stage in this classic Spanish dish, which is served as a tapa in Spain but also makes a great main dish. Serve with rice, or if serving in earthenware dishes, with crusty bread for dipping.
Provided by Martha Rose Shulman
Categories easy, quick, weeknight, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
- Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 536 milligrams, Sugar 0 grams, TransFat 0 grams
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