Spanish-Style Shrimp
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
1 onion, finely diced
3 cloves garlic, finely chopped
1 pkg (1 lb/500 g) uncooked extra jumbo black tiger shrimp (16/20 count),
thawed, peeled, tails removed½ tsp smoked paprika
½ tsp salt
pinch hot pepper flakes
1 cup seeded, diced tomato
2 tbsp lemon juice
2 tbsp finely chopped fresh parsley
2 tbsp olive oil
1 onion, finely diced
3 cloves garlic, finely chopped
1 pkg (1 lb/500 g) uncooked extra jumbo black tiger shrimp (16/20 count),
thawed, peeled, tails removed½ tsp smoked paprika
½ tsp salt
pinch hot pepper flakes
1 cup seeded, diced tomato
2 tbsp lemon juice
2 tbsp finely chopped fresh parsley
Directions
1Preheat cast-iron or other flame-proof skillet on grill set to high. Add oil, onion and garlic. Close lid and cook, stirring occasionally, about 7 min. until onion starts to soften.
2Add shrimp, smoked paprika, salt, and hot pepper flakes. Cook, stirring constantly, 2 min. until shrimp starts to turn pink and curl. Stir in tomato; cook 1 to 2 min., or until shrimp are cooked through.
3Using oven mitts, remove skillet from heat. Stir in lemon juice and parsley. Serve shrimp with cooked rice or quinoa, in lettuce cups or as a warm appetizer with crusty bread.
Tips
1
To clean a cast-iron skillet, hand wash and immediately dry. Rub a little oil on the insides of the skillet. This light coating will protect the pan from moisture and rust.
Disclaimer
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Personal Note
Personal Note
