Shrimp Tapas in Sherry Sauce
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.
Makes 4 appetizer servings
|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|
- Cook bacon in large skillet over medium heat until brown and crispy. Remove from skillet with slotted spoon; drain on paper towels. Set aside.
- Add oil to bacon drippings in skillet. Add mushrooms; cook and stir 2 minutes.
- 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.
- Remove shrimp to serving bowl with slotted spoon. Cook sauce 1 minute or until reduced and thickened. Pour over shrimp. Sprinkle with reserved bacon.
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