Smoky, Garlicky Shrimp Tapas

This quick dish of smoky, garlicky shrimp is saucy and special but takes so little effort it might makes it into your regular meal rotation. Serve with bread and a salad, or go big by making a Spanish tortilla and add some pickled vegetables to serve alongside. Pro tip: "dry brine" your shrimp with baking soda and salt for plumper, juicier bites.

Key ingredients for this dish? Sherry vinegar (a little tricky to find but worth seeking out - we're hoping to have one in the store soon) and top-quality smoked Spanish paprika. Those in the know look for the special red tins of La Chinata smoked paprika for its perfectly balanced flavor. We carry both hot and mild varieties so you can choose your own adventure on the spicy front. 


Smokey Spanish Shrimp

1 lb (454g) peeled large shrimp (tails on if desired)
1/2 tsp Diamond Kosher Crystal salt
1/4 tsp baking soda
1/4 cup olive oil
6 lg cloves of garlic, peeled and thinly sliced
1 1/4 tsp La Chinata smoked Spanish paprika
2 tbsp sherry vinegar
2 tbsp coarsely chopped parsley

1. Pat shrimp dry with a paper towel. Toss shrimp with salt baking soda and set aside (on the counter for 10-15 min or in the fridge for up to an hour ahead).
2. Heat olive oil in a large frying pan on low heat. Add sliced garlic and let cook gently for 3-4 min or until crisp and golden. Use tongs or a slotted spoon to transfer them to a plate.
3. Add shrimp to pan and fry on high heat for 1 min, turning as needed until almost cooked through. Turn heat to low, stir paprika into oil and saute a moment before tossing with shrimp to coat. Add sherry vinegar and parsley and toss to combine. Sprinkle with reserved garlic, scrape onto a serving dish, and serve hot or at room temperature with crusty bread to soak up any juices.

Serves 4 a small dish

Header image photography by Dan Robb, props by Genevieve Wiseman