Sauteed shrimp with pimenton and sherry
Tapas, or small plates, evolved from simple bar snacks to a sophisticated cuisine enjoyed in many countries around the world. The word "tapas" means "to cover," as in covering a glass of sherry. In this dish we've combined the shrimp and sherry together with garlic, pimento and parsley. But go ahead and enjoy this tapas plate with a little extra sherry for sipping.
Yield: 6 servings
1 lb. medium shrimp, peeled and deveined
1 tbsp extra virgin olive oil
2tbsp unsalted butter
2tbsp minced garlic
½ tsp smoked pimento
2tbsp amontillado (medium-dry) sherry
2 tbsp minced fresh Italian flat-leaf parsley
Sprinkle the shrimp with salt and let sit for 10 minutes.
In a large skillet, heat the oil with butter and garlic over medium-high heat until the garlic begins to sizzle. Add the shrimp and cook until firm, turns pink and is slightly opaque, about 2 minutes per side.
Add sherry and pimento and stir until well combined. Reduce the heat to medium and cook until the sherry reduces by half and the sauce is lightly thickened, about 1 to 3 minutes. Add parsley, taste and adjust salt and pepper if desired. Serve immediately.
Noon Cooking - July 5, 2013
1720 Valley View Drive