Spicy Shrimp Tapa
In a Spanish Tapas Bar, whole, head on jumbo shrimp or Langoustines would be served this way, so that the diner can rip the shells off and devour the sweet flesh. If you think your guests would enjoy stripping the shells themselves, go ahead and cook them whole, or use shelled shrimp for easier eating.
- 1 pound large shrimp
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1 cup cherry tomatoes, chopped
- 3 tablespoons brandy or sherry
- 1 large lemon, juiced
- 1/2 teaspoon crunchy coarse salt
- Fresh basil sprigs
- Peel and devein if desired, and pat dry the shrimp. In a large sauté pan, heat the olive oil over medium heat, then add the garlic and cook just until fragrant and barely golden. Add the shrimp, paprika, red pepper flakes, cherry tomatoes and brandy and turn the heat to high, stirring until the shrimp are pink and cooked through, about 5 minutes.
Transfer immediately to plates, tuck in basil sprigs, and sprinkle with lemon and coarse salt.
Serve with a sliced baguette to mop up the sauce.
195 calories, 8 g. fat, 143 mg. cholesterol, 939 mg. sodium, 9 g. carbohydrate, 2 g. fiber, 17 g. protein