Tapas Night Shrimp

  1. You can choose to brine or peel, devein and pat dry shrimp and sprinkle with salt. Briefly toast the saffron and peppers, set aside.
  2. Place olive oil and garlic in a 10-11 inch pan and heat over medium low to low heat and add the garlic . Cook until the garlic is fragrant but not browned 1- 3 minutes. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes stir in the saffrom threads and pequins.rnrnSeason with salt if necessary toss in parsley. Serve hot with sliced or toasted bread.rnI used a cast iron paella pan, but a good heavy skillet or everyday pan should work just fine.

shrimp, garlic, evoo, evoo, chili pequin, ahumado, italian parsley, saffron

Taken from food52.com/recipes/15220-tapas-night-shrimp (may not work)

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