Spanish Garlic Shrimp With Sherry
POSTED: 6:46 am EST December 18, 2006
Makes 4 servingsServe these succulent shrimp piping hot as a light entrée or at room temperature as part of an array of tapas, with lots of crusty bread for dipping in the delicious juices. For traditional flavoring, in place of the paprika use Spanish pimenton.
2 tablespoons olive oil
½ cup coarsely chopped onion
6 cloves garlic, thinly sliced
¾ pound shrimp (prawns), peeled and deveined
½ teaspoon paprika or Spanish pimenton (see Tip)
¼ teaspoon ground cumin
1/3 cup dry sherry
1 tablespoon fresh lemon juice
¼ teaspoon red pepper flakes
Salt to taste
Finely chopped fresh flat-leaf parsley for garnishHeat the oil in a large sauté pan over medium heat. Add the onion and garlic; cook, stirring constantly, for 15 seconds.Add the shrimp, paprika, and cumin; cook, stirring constantly, until the shrimp curl and turn pink, about 3 minutes. Stir in the sherry and lemon juice; continue to cook, stirring occasionally, for 1 minute. Add salt to taste.Transfer the shrimp and all juices to a serving dish and garnish with parsley.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
2 tablespoons olive oil
½ cup coarsely chopped onion
6 cloves garlic, thinly sliced
¾ pound shrimp (prawns), peeled and deveined
½ teaspoon paprika or Spanish pimenton (see Tip)
¼ teaspoon ground cumin
1/3 cup dry sherry
1 tablespoon fresh lemon juice
¼ teaspoon red pepper flakes
Salt to taste
Finely chopped fresh flat-leaf parsley for garnishHeat the oil in a large sauté pan over medium heat. Add the onion and garlic; cook, stirring constantly, for 15 seconds.Add the shrimp, paprika, and cumin; cook, stirring constantly, until the shrimp curl and turn pink, about 3 minutes. Stir in the sherry and lemon juice; continue to cook, stirring occasionally, for 1 minute. Add salt to taste.Transfer the shrimp and all juices to a serving dish and garnish with parsley.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
