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Shrimp Tapas in Sherry Sauce
Yield: Makes 4 appetizer servings
The seas surrounding the Iberian Peninsula abound with seafood. Tapas bars, or tascas, may offer a variety of seafood or specialize in just one type. Shrimp tapas are frequently served on slices of crusty bread to catch the flavorful juices.
Ingredients:
1
slice thick-cut bacon, cut into 1/4-inch strips (optional)
2
tablespoons olive oil
2
ounces crimini or button mushrooms, sliced into quarters
1/2
pound large shrimp (about 16 shrimp), peeled and deveined, leaving tails attached
2
cloves garlic, thinly sliced
2
tablespoons medium dry sherry
1
tablespoon fresh lemon juice
1/4
teaspoon red pepper flakes
Preparation:
1.
Cook bacon in large skillet over medium heat until brown and crispy. Remove from skillet with slotted spoon; drain on paper towels. Set aside.
2.
Add oil to bacon drippings in skillet. Add mushrooms; cook and stir 2 minutes.
3.
Add shrimp and garlic; cook and stir 3 minutes or until shrimp turn pink and opaque. Stir in sherry, lemon juice and red pepper flakes.
4.
Remove shrimp to serving bowl with slotted spoon. Cook sauce 1 minute or until reduced and thickened. Pour over shrimp. Sprinkle with reserved bacon.
This recipe appears in:
European
