chefa1a
Assistant Cook
This is a traditional style tapa
but feel free to be clever and down size some of your favorites at your next part to have a TAPAS CELEBRATION
Just some marinated olives, nice cheese and crostini, some cooked steak cut in slices, fondue or spinach artichoke dip
be creative
and think of things to share with your guests
SPANISH SHRIMP SERVES 2-4 in TAPAS STYLE
This is one of the most famous of the Spanish tapas, “Gambas al Ajillo” It is traditionally cooked and served in a terra-cotta like earthen ware pot. I like to roast the shrimp in a sauté pan “ala Plancha” and finish in the oven, then pour over grilled French bread or Flat bread. You could even marinate the shrimp then skewer them on a bamboo pick then grill them on a Foreman Grill. The key is to save the cooking oils for dipping the bread.
½ pound shrimp (I prefer large for a few people, but if feeding a crowd use smaller)
¼ cup vegetable oil or light olive oil
1 teaspoon Adobo Seasoning (see note)
1/8 teaspoon Ancho Chili Powder, Cajun Seasoning or Paprika (to your liking)
1 Sprig Fresh Thyme or Oregano
4 cloves garlic, chopped
¼ cup olive oil
Crostini or Pita Bread for dipping
First clean the shrimp if not cleaned, leaving tails on is optional.
Marinate in the vegetable oil, Adobo, Chili powder and Thyme 20 minutes to overnight.
Sear the shrimp in a hot pan, under the broiler or on a grill, then you need to cook the garlic in the remaining olive oil. Don’t add the garlic right away if doing in a sauté pan the garlic will burn before the shrimp is done.
I like using the Adobo it help give an extra garlic punch and adds a nice roasted color in combination with your spice. You can use fresh hot peppers if you like, dry flakes, the Ancho is a “gourmet” chili powder has a little earthy sweetness. Paprika will work fine, but be frugal with Cajun seasoning because most contain salt to and we don’t want to overpower the dish with sodium.
That’s it, serve with some bread for mopping up the garlicky oil.
Note: Adobo seasoning is available with Spanish Ethnic Aisles or with the Prepared Spices in most supermarkets. To make your own Combine 1tablespoon each Garlic Powder and Onion Powders and Oregano, and ½ teaspoon each salt and pepper. (you can also add ½ teaspoon turmeric for the distinctive yellow color)
regards
Chef Chris
but feel free to be clever and down size some of your favorites at your next part to have a TAPAS CELEBRATION
Just some marinated olives, nice cheese and crostini, some cooked steak cut in slices, fondue or spinach artichoke dip
be creative
and think of things to share with your guests
SPANISH SHRIMP SERVES 2-4 in TAPAS STYLE
This is one of the most famous of the Spanish tapas, “Gambas al Ajillo” It is traditionally cooked and served in a terra-cotta like earthen ware pot. I like to roast the shrimp in a sauté pan “ala Plancha” and finish in the oven, then pour over grilled French bread or Flat bread. You could even marinate the shrimp then skewer them on a bamboo pick then grill them on a Foreman Grill. The key is to save the cooking oils for dipping the bread.
½ pound shrimp (I prefer large for a few people, but if feeding a crowd use smaller)
¼ cup vegetable oil or light olive oil
1 teaspoon Adobo Seasoning (see note)
1/8 teaspoon Ancho Chili Powder, Cajun Seasoning or Paprika (to your liking)
1 Sprig Fresh Thyme or Oregano
4 cloves garlic, chopped
¼ cup olive oil
Crostini or Pita Bread for dipping
First clean the shrimp if not cleaned, leaving tails on is optional.
Marinate in the vegetable oil, Adobo, Chili powder and Thyme 20 minutes to overnight.
Sear the shrimp in a hot pan, under the broiler or on a grill, then you need to cook the garlic in the remaining olive oil. Don’t add the garlic right away if doing in a sauté pan the garlic will burn before the shrimp is done.
I like using the Adobo it help give an extra garlic punch and adds a nice roasted color in combination with your spice. You can use fresh hot peppers if you like, dry flakes, the Ancho is a “gourmet” chili powder has a little earthy sweetness. Paprika will work fine, but be frugal with Cajun seasoning because most contain salt to and we don’t want to overpower the dish with sodium.
That’s it, serve with some bread for mopping up the garlicky oil.
Note: Adobo seasoning is available with Spanish Ethnic Aisles or with the Prepared Spices in most supermarkets. To make your own Combine 1tablespoon each Garlic Powder and Onion Powders and Oregano, and ½ teaspoon each salt and pepper. (you can also add ½ teaspoon turmeric for the distinctive yellow color)
regards
Chef Chris
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