In tapa bars this is usually prepared in individual servings. The tiny earthenware ramekin (cazuela) is placed directly on a gas or electric burner. It can be made in a larger quantity, but never sizzles quite so satisfactorily.
Servings: 1
Ingredients:
10 medium raw shrimp
3 tbsp olive oil
1 clove garlic, sliced
1 tiny piece chili pepper
Pinch of pimentón (Spanish paprika) (optional)
Bread
Preparation:
Peel the shrimp, discarding head and tail. Put the oil, garlic, and chili in a small flameproof ramekin. Put it on the heat until the oil is very hot. Add the shrimp and cook just until they turn pink and curl slightly, about two minutes. Remove from heat, add the paprika and serve immediately, while still sizzling, accompanied by bread to soak up the flavorful sauce.
Recipe courtesy of Spain GourmeTour magazine.
