Garlic shrimp
Vicky
ingredients
- 1/2 cup of butter (one stick)
- 1/2 cup of olive oil
- 2 tbsp chopped garlic (6 cloves)
- 2 lb medium shrimp, peeled
- 1/4 cup of beef broth
- 1/3 cup lemon juice
- 1 tsp bittersweet pimentón (Spanish smoked paprika)
- 3 tbsp dried chili peppers, crushed
- 2 bay leaves
- 1/2 cup sherry wine, manzanilla or Fino
- Salt and black pepper, to taste
- 1/2 cup chopped parsley
- 2 cups Calasparra rice
directions
- 1
Bring to a boil 2 cups of Calasparra rice in 4 cups of water.
- 2
Lower heat and simmer for 20 minutes.
- 3
Melt together butter, olive oil, and garlic, and simmer until light brown; set aside on low heat.
- 4
Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.
- 5
Heat oven to 500 degress with large terra cotta cazuela or ceramic dish on oven shelf.
- 6
When the cazuela becomes very hot remove to the top of the stove.
- 7
Bring butter and olive oil solution to a boil and add immediately.
- 8
Add shrimp and stir with a wooden spoon until they turn pink.
- 9
Add sherry and beef broth, which has been brought to a boil.
- 10
Stir and return to oven for 5 minutes.
- 11
Serve with Calasparra rice and bread, to absorb the juices.
Source: Vicky
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