Chef’s Special: Spanish-style Shrimp

Crustaceans are a staple during the holiday season. Learn to cook yours with a little fire:

Start with ½ cup of olive oil heated in a regular sauté pan. If you’re anything like me, you’ll split that with butter, or even coconut oil. Let it simmer until the oil’s fragrance reaches the air; then it’s ready for garlic. Chop about 10 cloves, mince if preferred, and throw them into the pan along with 3-5 red thai peppers.

Having made this recipe before, in a very traditional Italian household, I find the peppers are the Spanish-styling element. These are hot - “pretty darn hot,” according to Pepperscale - and can scorch any dish if used in excess. Replace some peppers with sundried tomatoes (or substitute completely) for a perfect balance.

Wait a few minutes to let the flavors marinade before added your shrimp. The recipe calls for a pound of large shrimp, peeled, but different sizes measured to the equivalent will do. Stir frequently- overcooking fish leads to a leathery, tough texture. Salt and Pepper to taste. Add ¼ cup of white wine (we recommend an extra one, such as Sauvignon Blanc or Pino Grigio) and let it reduce over the course of a couple minutes. Toss in ¼ cup of finely chopped parsley.

This dish works absolute wonders for situations of little preparation time. It’s ready in fifteen, serves four, and can easily be modified for every taste bud. Pair with starches: we like long-grain white rice or even a simple spaghetti. Wash it down with crisp, citrus white wine, or a fruity beer if you’re feeling venturesome.

Find the recipe and pictures here