Gambas Al Ajillo
1 pound small shrimp (31/40 count), peeled and deveined
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons olive oil
2 tablespoons garlic, minced
1/2 cup tomato, diced
3 slices bacon, broken into bits
3 tablespoons butter
In a sauté pan over medium-high heat, add olive oil. When hot, add shrimp and seasonings, and sauté until they are cooked halfway.
This recipe is my version of the classic Spanish tapas dish. The inclusion of bacon, tomatoes and paprika made it a richer, more exciting dish.
This recipe is fantastic over creamy, stone-ground grits.
Thursday, September 16, 2010 - 1:50pm