Spanish garlic olive oil boiled shrimp
This is a very classic tapa in Spain. during the cooking process. Garlic and dried chili in virgin olive oil wrap exudes a seductive aroma, with fresh parsley leaves perfect contrast to the delicious shrimp. Place the cooked shrimp on the fresh baguette slices, drizzle the olive oil in the pan, or dip the baguette directly in the olive oil, and you are ready to eat. Just saying it is already drooling, I can only say it is very delicious. This dish is simple and well worth trying at home. If you have the chance to go to Spain, you are also very recommend to try this tapa!
Food Ingredients
Prawns
500g
Salt
right amount
virgin olive oil
120g
Garlic
6 petals
Parsley parsley
100g
dried chili
right amount
Step
1
Peel the fresh prawns and go to the shrimp line. Leave the shrimp tail, it will look better. Sprinkle a little salt and marinate for 5-10 minutes.
2
Press garlic for later use
3
Spanish dried chili, recommend use this variety cayenne chillies. Domestic friends can use ordinary dried chili.
4
Parsley leaves, chopped
5
Small Spanish tile pot. In Spain, these tapas with soup and juice are usually cooked in small pots, usually by serving them directly to the table after they are cooked. We didn't have one at home, so we used a small pan.
6
Take a small pan and pour in [virgin] olive oil.
7
When the oil temperature is 50% to 60% hot, add garlic. Like to eat spicy this step to add dried chili together. Because I am still nursing, I did not put chili today. As for the amount of chili, it should be adjusted according to everyone's taste.
8
Sauté the garlic over low heat until slightly yellow. My husband doesn't like the taste of burnt garlic. If you like it, please fry it until golden brown.
9
Put the shrimp in the pan.
10
Fry for a minute or two until it changes color, turn it over, and fry the back for a minute or two before it comes out of the pan. Shrimp must not be fried too well, otherwise the taste will not be good when it is old. What we want is to have a crisp feeling when we bite it. Therefore, the best state is to leave the pan as soon as it changes color, leave a little raw in the middle, and then use the residual temperature in the pan to cook the immature part until it is ripe.
11
Add salt and crushed parsley leaves off the fire
12
Stir well and serve.
13
Directly serve the pot to the table
14
I bought a stone baked baguette in Waitrose today.🥖, recommend to the small partners in Britain, it is much better than the ordinary baguettes sold on the market. Of course, if you have a good private bakery near your home, the taste will be better. Without saying much, cut the baguette into pieces, put the shrimp on top, and drizzle the olive oil in the pan! This is the legendary Spanish garlic shrimp Tapa! Ha ha, delicious mess🤤🤤🤤
