January 31, 2010

Two for One: Spanish Style Shrimp with Garlic, Jeff's Shrimp and Rice

It was Girls' Night In. Mexican food was chosen and I wanted to fix something unique. So I looked in my recipe collection and found a tapas recipe I liked.

For those of you unfamiliar with the term, tapas are little plates of yummies served in Spain along with your cocktail or beer. They allow you to try local specialties without spending a lot of money.

Anyway, the recipe I found was reasonably quick and easy: Spanish Style Shrimp with Garlic. It sounded yummy, so I sent hubby to the store to pick up some shrimp while I showered and made myself pretty.

Hubby called me from Wally World to make sure he got the size of shrimp that I wanted. What we both neglected to determine was whether I wanted raw or cooked shrimp.

He got cooked. The ones they boil in plain old water with no seasoning. Yuck. (He was very apologetic since I had a hysterical fit when he got home with it.)

Since there wasn't any way to modify the tapas recipe for cooked shrimp, I gave up and just contributed some cash to the food because this all happened about 3 hours before we all got together.

Leaving me with a pound of (yucky) cooked, thawed shrimp.

The next day that shrimp needed to be used. I refused to touch it, mostly because I didn't feel particularly clever that day and was unable to come up with any ideas for dinner. Which might've had something to do with the hangover I had from the bourbon I drank at Girl's Night In...

So Hubby came up with Jeff's Shrimp and Rice. Like any good cook he made it with a little of this and a little of that, so in the recipe below you'll need to use your own judgment about how much of each seasoning to use.

The recipes follow. If you try Jeff's Shrimp, why don't you come back and comment on how much of each seasoning you used?

Spanish Style Shrimp with Garlic
Yield 4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)


1 tablespoon extra virgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges


Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.

Nutritional Information
Calories: 161 (31% from fat)
Fat: 5.5g (sat 0.9g,mono 3g,poly 1.1g)

Jeff's Shrimp and Rice

Canola oil
1/4 cup chopped fresh sweet onion (such as Mayan or Vidalia)
Black pepper
Red pepper flakes
Parsley flakes
Garlic powder
Cumin powder
Dried oregano
3 cups cooked white rice
Olive oil
1# cooked large shrimp

Heat 3 tablespoons canola oil in a skillet over medium heat. Add seasonings, crumbling dried herbs with your fingers to release the flavor. Saute the seasonings for a minute or two. Add the onion and cook for 5 minutes or until tender. Stir in the cooked rice and cook, stirring occasionally for 5 minutes or until rice is hot. Add just enough olive oil, stirring constantly, to give the mixture a slight sheen. Heat through; add cooked shrimp and cook for another 5 minutes stirring frequently until shrimp is hot. Serve.

As usual, I'm unable to properly attribute the tapas recipe. I collect them from all over the web and don't usually log where I found them.

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