Gambas Al Ajillo
By: Kristian Niemi
Published: Thursday, September 16, 2010 - 1:50pm

Ingredients




1 pound small shrimp (31/40 count), peeled and deveined
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons olive oil
2 tablespoons garlic, minced
1/2 cup tomato, diced
3 slices bacon, broken into bits
1 cup dry sherry
3 tablespoons butter
lemon wedges
chopped parsley
toasted slices of rustic bread

Preparation

1 In a sauté pan over medium-high heat, add olive oil. When hot, add shrimp and seasonings, and sauté until they are cooked halfway. 2 Add garlic, tomatoes, bacon and sauté a bit longer. Add sherry and cook until reduced by half. Add butter and stir in. 3 Sprinkle with parsley and squeeze the lemon wedges over the shrimp. Serve with crusty bread and a crisp white wine like a Verdejo from Rueda or a bubbly Cava from Penedes.

About


This recipe is my version of the classic Spanish tapas dish. The inclusion of bacon, tomatoes and paprika made it a richer, more exciting dish. 
This recipe is fantastic over creamy, stone-ground grits.