Tuesday, February 8, 2011

"7 Nights of Tapas" Recipe: Garlic Shrimp

Maybe it's the brief heat wave that's struck Brno lately (yesterday 8°C/46°F), or the Spanish store that I've just discovered, or an old comment requesting some appetizers. Or maybe the approaching Valentine's day is making me feel a little, well, sultry.

Whatever the case may be, I think all of us trying to ward off that February Feeling (you know, the day after a near balmy spring-like day where you could damn well smell the coming pea shoots and wild leeks in the air. Because the day after this day sticks you right back in the middle winter. And it just hurts all the more.) could use a bit of escapism. Thus...

This means that for the next 7 days/nights, I'll be posting some of my favourite classic Spanish tapas (small plates), made with the best of my ability considering the lack of some typical ingredients. If one is inclined to do the same, may I suggest ensuring you've got some smoked Spanish paprika and a good quality sea salt at hand. The rest can be more or less managed with runs to the local supermarket.

So go rent some Almodovar flicks, drink a Rioja or Tempranillo, wear deep red lipstick, and stick some classic Spanish guitar on your playlist and  create your own 7 Nights of Tapas...which, coincidentally, will end on Valentine's day. Thus allowing you to choose from a selection of tapas to nibble on while either romancing or kvetching (a far more popular V-day pursuit in the Czech realm) the night away.

Continue to Recipe...

Garlic Shrimp (Gambas al Ajillo)
Serves 2 (as tapas) / 15 mins
Adapted from epicurious
Eat with Music Bebe (singer) Pafuera Telarañas (album)

15 - 20 shrimp
1/2 tsp whole sea salt
1/8 cup olive oil
2 cloves garlic, minced
4 small dried chili peppers, minced (1/2 tsp)
1/2 small bay leaf
half a spring onion, divided between white and green bits

Salt the shrimp, leave to sit for a few moments while you warm the oil in a pan. Not too hot, you wouldn't want to burn the olive oil...just over medium heat. Toss in the garlic, chili pieces, bay leaf, and white onion pieces. Saute for a minute, until fragrant. Add the shrimp and green bits of the spring onion and cook until pink and curled, maybe 5 minutes. Sprinkle with parsley and nibble on together with other tapas (small plates).

Dobrou Chut'/ Enjoy!
-- Jo

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