Difference between revisions of "Spanish Shrimp"
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* 1 teaspoon fresh [[lemon juice]] | * 1 teaspoon fresh [[lemon juice]] | ||
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# Preheat the grill over high heat. | # Preheat the grill over high heat. | ||
# In a medium bowl, combine the [[olive oil]], [[garlic]], shallots, [[cumin]], [[paprika]], about ½ tsp [[kosher salt]], and ¼ tsp freshly ground [[black pepper]]. | # In a medium bowl, combine the [[olive oil]], [[garlic]], shallots, [[cumin]], [[paprika]], about ½ tsp [[kosher salt]], and ¼ tsp freshly ground [[black pepper]]. | ||
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[[Category:Seafood appetizer Recipes]] | [[Category:Seafood appetizer Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
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| − | [[Category:Spanish | + | [[Category:Spanish cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
Latest revision as of 08:34, 14 July 2012
File:1447694620.jpg
Spanish Shrimp
Description
Makes 4 servings
Ingredients
- ¼ cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons shallots, minced
- ¾ teaspoon cumin
- 1 teaspoon hot paprika
- 1½ lbs medium shrimp, peeled and de-veined, shells left intact
- salt and freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1 teaspoon fresh lemon juice
Procedures
- Preheat the grill over high heat.
- In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about ½ tsp kosher salt, and ¼ 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.
