This is a great appetizer for small gatherings. Enjoy with friends on a warmer summer night out on the patio with FLV Duet or any of our upcoming 2014 whites.
This is dish that I use as an appetizer for small gatherings (4 to 6 people max.). Basically it’s my version of shrimp tapas.
3/4 lb. shrimp (25 count)
1 clove garlic (minced)
1 tsp paprika (sweet or hot, whatever you prefer)
1 tsp red pepper flakes (I use 4-5 whole red Thai peppers)
150 ml olive oil 1/2 lemon (optional)
3 tsp chopped parsley or cilantro
1 fresh crunchy baguette, sliced
A cast iron pan will work best for the “hot bubbly oil” wow factor when serving. Add oil to the pan and preheat to medium. Add garlic and pepper flakes. Raise temperature to high and add shrimp, paprika, and juice of 1/2 lemon. Shrimp will cook very fast so don’t walk away. After about 1-2 minutes, flip shrimp, remove from heat (cast iron pan will hold enough heat to finish cooking shrimp) top with parsley and serve with baguette.
I like to bring it to the table in the cast iron pan for a little bit of a show factor, using a large wooden cutting board and surround the pan with the sliced baguette. That way guests can dunk their bread in the hot oil.
As with all my recipes, please keep in mind that I’m not an author and that some cooking skills and know how are required. You might have to try this recipe two or three times to get the shrimp just right.