Thursday, December 2, 2010

TAPA: Pan Seared Spicy Shrimp with Ginger, Garlic, Lemon on Soaked Bread

You can sort of huck this plate out there, and let everyone dig in with their fingers. the bread, all soggy with oil & butter & garlic, is amazing. serve as an app, or as a casual main with a salad. drink with cold white wine... it's spicy.


about 1/3 cup olive oil

1/4 stick butter
a piece of ginger about the size of your thumb, peeled & diced
2-3 cloves garlic, peeled & diced
a few pinches red pepper flakes
16-20 large shrimp, peeled with tails left on
2 lemons
1/3 cup chopped flat leaf parsley
salt & pepper, to taste
1 French baguette, sliced & lightly toasted


Heat a frying pan over high heat. When hot, add half the olive oil, butter, ginger, garlic, red pepper flakes and shrimp. Give pan a shake. Cook until shrimp turns bright pink, about 3-4 minutes. Turn heat down to low and add the juice of one lemon, parsley, and the rest of the olive oil. Remove from heat, toss, and taste. Add more lemon juice or olive oil as needed, then season with salt and pepper. Serve over a bed of bread, letting the bread soak up all the juices and sauce.