Ahh. Succulent seared shrimp seasoned with smoky spices and aromatic herbs transports us to traditional tapas bars in the south of Spain. Capture the essence of Seville with this simple seafood dish that deserves to be regularly featured in your family fiestas as an alluring appetizer, swoon-worthy snack to share, or decadent dinner dish. Serve with a fresh salad or vegetable side, and don’t forget to have fresh crusty bread on hand to soak up every last drop of the dreamy sauce.
- 1½ lb large (31 – 40 ct) shrimp, peeled and deveined
- 1½ tsp kosher salt
- ¼ cup O Roasted Garlic Olive Oil
- 8 medium cloves garlic, thinly sliced
- 4 tsp smoky ground pimentón (aka paprika)
- ¼ tsp crushed red pepper flakes
- ¼ cup O Aged Sherry Vinegar
- ¼ cup chives, finely chopped
- Optional: fresh, crusty bread for dipping
- Prepare shrimp and sprinkle with kosher salt. Toss and set aside for 10 minutes or refrigerate for up to 1 hour.
- In a large (12-inch) skillet over medium heat, warm the O Roasted Garlic Olive Oil.
- Pat the shrimp dry with a paper towel and add them to the skillet. Sear until the shrimp turns slightly pink and golden on the underside (about 1 minute). Add garlic, pimentón, and crushed red pepper flakes, and saute for another minute while stirring.
- Pour O Aged Sherry Vinegar and stir to deglaze the skillet, being careful not to overcook the shrimp.
- Add salt to taste if desired, then remove the mixture from heat and toss with chopped chives.
- Pour shrimp and seasoned liquid into a serving bowl or dish and serve with slices of fresh, crusty bread for dipping.
Experts suggest that unless you can confirm the freshness of “fresh” shrimp at the seafood counter of your favorite market, frozen shell-on shrimp are your best bet for quality crustaceans. Frozen shrimp are typically frozen upon harvest, which, along with keeping their shells intact, helps preserve their flavor. Peel shrimp by hand or with kitchen shears and simply make a shallow cut along the back of the shrimp to remove the vein with the tip of your knife.