in The Spanish Village by the Sea
Serves 8 As Part Of A Tapas Meal
The point of this dish is that the pan is served to the table and the shrimp are served sizzling hot, hence their name.
1 lb raw jumbo shrimp, cleaned and deveined on both sides if necessary.
1 small fresh red chili
6 tbsp Spanish olive oil
2 garlic cloves, finely chopped
1/2 Spanish onion, sliced into thin pieces
pinch of paprika
crusty bread, to serve
To prepare the shrimp, peel off their shells, leaving the tails intact. Using a sharp knife, make a shallow slit along the top and bottom of each shrimp, then pull out the dark vein and discard. Rinse the shrimp under cold water and dry well on paper towels.
Cut the chilly in half lengthwise, remove the seeds and finely chop the flesh. It is important either to wear gloves or to wash your hands very thoroughly after chopping chilies, as their juices can cause irritation to sensitive skin, especially around the eyes, nose, or mouth. Whatever you do, do not rub your eyes after touching the cut flesh of the chili.
Heat the olive oil in a large, heavy- bottom skillet until quite hot, then add the garlic and onions, and cook for 30 seconds. Add the shrimp, chili, paprika and a pinch of salt and cook for 2 – 3 minutes, until the shrimp turn pink.
Serve the shrimp in the cooking skillet, still sizzling.
Enjoy the bread to mop up the aromatic cooking oil.
SANGRIA (To make a pitcher)
Cut one lemon, lime and orange into slices
Squeeze 6 blood oranges or fresh orange juice ( 1 cup )
1 cup fresh cranberries
1 bottle red wine
1/2 cup brandy
1/2 can of lemon lime soda
Mix all together and keep in pitcher in the refrigerator for two hours or more Add ice to glasses and serve including cranberries to look pretty.
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