This is a delicious feast that is very simple to create. My favorite way to cook this recipe is in several small clay cazuelas or one large one for larger groups. The sauce is out of the ordinary and delicioso!
Servings: 4
Ingredients:
1/2 cup of butter (one stick)
1/2 cup of olive oil
2 tbsp chopped garlic ( 6 cloves)
2 lb medium shrimp, peeled
1/4 cup of beef broth
1/3 cup lemon juice
1 tsp bittersweet pimentón (Spanish smoked paprika)
3 tbsp dried chili peppers, crushed
2 bay (laurel) leaves
1/2 cup sherry wine, manzanilla or Fino
Salt and black pepper, to taste
1/2 cup chopped parsley
2 cups Calasparra rice
Preparation:
Bring to a boil 2 cups of Calasparra rice in 4 cups of water. Lower heat and simmer for 20 minutes. Melt together butter, olive oil, and garlic, and simmer until light brown; set aside on low heat. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.
Heat oven to 500 degress F with large terra cotta cazuela or ceramic dish on oven shelf. When the cazuela becomes very hot remove to the top of the stove.
Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink. Add sherry and beef broth, which has been brought to a boil. Stir and return to oven for 5 minutes.
Serve with Calasparra rice and bread, to absorb the juices.
Recipe courtesy of Spain GourmeTour magazine.
