When I'm feeling lazy and need to make something quick and easy for dinner, I always turn to shrimp. The weather cooled down a bit today, so I was in the mood for something comforting such as Spanish or Mediterranean food. I made my favorite Spanish tapa along with my grilled eggplant salad to go with toasted slices of baguette bread. Nothing beats the aroma of herbs wafting throughout the house with the cool breeze from outside blowing into an open window. :)
- ¾ lb shrimp, shelled & deveined
- ½ cup olive oil
- fine sea salt and freshly cracked black pepper to taste
- 1 tsp smoked paprika
- 1 tbsp fresh oregano, finely chopped
- 1 pat of butter
- 2 bird’s eye chili peppers, sliced on bias
- 5 cloves garlic, finely chopped
- 1 tbsp Italian parsley, chopped
- 3 tbsp vermouth
Marinate shrimp in ¼ cup of oil, paprika, oregano, salt and pepper for at least 30 minutes.
Place skillet over high heat and drizzle ¼ cup of olive oil along with a pat of butter. When hot, throw in the chili peppers and let it infuse the oil. Throw in shrimp and garlic and sauté until just cooked through. Splash in vermouth and parsley and take off heat. Continue to toss for another minute and then transfer everything to plate.
Serve with some toasted, thinly-sliced baguette bread to sop up the herb-infused oil.