Saturday, May 26, 2007

Appeys on the Bar-B

Do you ever feel like you get into a cooking rut? I'm certain that I've served the exact same menu to some of our friends at least three times. While I most likely haven't, the mere suspicion means that new recipes need to be tried and this is my favorite of the new rotation. By the end of summer, I'm guessing all of our friends will have had it at least twice.

This one comes from my good friend the New Yawker. I adapted it just a bit to fit into our burgers and veggies from the grill theme for tomorrow night. I tend to like things hot, so I use considerably more pepper than the recipe calls for. Enjoy this one--- it's easy and really tasty.

Spanish Style Garlic Shrimp

1 lb. medium shrimp, peeled and deveined

4-5 Tbs. olive oil

4 cloves garlic, finely minced

1 tsp. red pepper flakes

1 tsp. sweet paprika

1 Tbs. lemon juice

1 Tbs. dry sherry

Salt and pepper to taste

In a bowl, toss together oil, garlic, red pepper flakes, paprika, lemon juice, sherry, salt & pepper, and shrimp. Immediately toss on grill in a grilling basket .

Original recipe calls for shrimp to be broiled in a pre-heated tapas pan and served with fresh baguette for dipping (Spanish style).

1 comment:

jo said...

To be 'authentic' use Smoked Spanish paprika (pimenton) (it comes in sweet and hot). Can often be found at Whole Foods if you have one up yonder, amongst other places.

Sounds yummy.