This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Without garlic I simply would not care to live." -Louis Diat
This dish is a staple of all tapas bars in Spain and around the world. I have had good and I have had bad and sometimes I've had versions that are really fantastic. The bad generally is just a pool of greasy butter with some garlic and shrimp. The really fantastic is much more subtle than that.
Don't get me wrong. Butter is OK, but too much of any ingredient is, well, too much. This version has a great balance between the butter, olive oil, lemon juice and wine. The 1/4 teaspoon of red pepper flakes is for the faint of heart and if you like your food a bit spicier, 1/2 teaspoon or more will do the trick.
This is the place to use the best quality olive oil you have. The fruitiness and flowery flavor of a good extra virgin oil will really come through.
Paprika is an interesting ingredient. In Spain I have seen chefs completely dust dishes with a coating of paprika that almost obscures the plate. It is also up to you, but again, too much of a good thing is just that: too much.
Servings: 2 | Serving size: 4 ounces shrimp with sauce
Cooking time: 30 minutes
This recipe can easily be multiplied or divided in two to serve 1. This recipe keeps well for about 24 to 48 hours in the refrigerator.
Serve with Saffron Rice or Saffron Rice - Low Sodium Version or Brown Rice or Cilantro Rice or Cilantro Rice - Low Sodium Version or Oregano Rice
Serve with Herbed Zucchini or Sauteed Spinach with Roasted Garlic or Warm Zucchini, Basil and Tomato Salad or Yellow Squash with Red Peppers or Catalan Spinach
Preheat the oven to 400°F.
Place the shrimp in a small skillet. Arrange them so that they form a single layer across the bottom of the pan.
Arrange the sliced garlic evenly across the top of the shrimp.
Add the white wine, olive oil, salt, pepper, red pepper flakes, and lemon juice.
Cut the butter into 4 pieces and place in a square evenly on top of the shrimp and garlic.
Place the skillet in the oven.
Bake for 12 to 14 minutes.
Remove and sprinkle the paprika across the top of the shrimp.
Serving size: 4 ounces shrimp
Amount Per Serving
|Calories 237||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||15%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 1g||2%|
|Vitamin K 4mcg|