Spanish Shrimp

• Gluten free

• Seafood

  • 1 lb Shrimp

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 cup Parsley

• Baking & Spices

  • 1/2 tsp Cayenne
  • 1/2 tsp Chili powder
  • 1/2 tsp Nutmeg
  • 1 1/2 tsp Paprika
  • 1 Salt and pepper
  • 1/4 tsp Sugar

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on thegourmetgourmand.com

Description

Ingredients

• 1 pound of shrimp, peeled, and deveined. Tails optional. (Size 21-25)
• 1/3 cup olive oil
• 3 large cloves of garlic, sliced in half.
• ¼ cup of chopped parsley
• 1 ½ teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon nutmeg
• ½ teaspoon chili powder
• ½ teaspoon cayenne
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon sugar
• Salt and pepper, to taste

Directions

• If using frozen shrimp, thaw for about 10-15 minutes in cold water before using. While waiting, combine dried spices (minus salt and pepper) in a small bowl. Set aside.
• In a cast iron skillet, add olive oil and garlic to a cold pan. Turn heat to medium-low, and cook garlic for 2-3 minutes, or until garlic is softened, but not brown. Remove garlic from the pan and set aside.
• Turn heat up to high. Wait for a minute to allow pan to come to temperature.
• Season raw shrimp lightly with salt and pepper.
• Add shrimp and sear on each side, about 1 minute per side. Shrimp should quickly become pink with light brown sear-marks.
• Toss in spice mixture, cooked garlic, and about half of the parsley. Stir briefly; about 30 seconds more. Season with additional salt and pepper as needed (to taste).
• Remove from heat.
• Serve in the cast iron skillet, or remove to a serving dish. Top with the remaining parsley.
• Serve with toasted french bread.

Nutrition