This Smokin’ Spanish Shrimp makes for one garlicky, smokey shrimp dish. You will want lots of bread to daub up any remaining sauce!
5 ingredients and about 5 minutes and you have an amazing Spanish tapas dish! I served this as part of a Rioja winetasting and Tapas evening, along with a simple but amazing Pan con Tomate, Marinated Olives, Spanish Tortilla, Manchego Cheese and Pimentón Pork Skewers. Check out the full spread here, along with the basics of Spanish Rioja wines and everthing you need to know to host a Rioja winetasting and Tapas evening.
If you get the large shrimp peeled and deveined it only takes minutes for this dish to come together. I like the 21/25 size or 26/30. This means, for example, there will be between 21 and 25 shrimp in one pound of shrimp. Technically 26/30 is considered Extra Large and 21/25 are considered Jumbo. I wouldn’t go any smaller because they are not as easy to handle. You could go up into the Extra Jumbo or Colossal but the price and the cooking time will go up! At extra jumbo, colossal and up you are also talking a knife and fork to eat. So… that is why I like the 21/25 best – price is in the middle and you can grab ’em by the tail and snack on ’em in a bite or two. You can also decide how many shrimp per person you would like to allow for. If you are serving several other tapas then 3 or 4 shrimp per person would be lots.
The smoked Spanish paprika or pimenton as it may be labelled is the signature flavour of this dish… oh.. and the garlic!! Smoked paprika is different from the sweet Hungarian paprika so make sure you are using the smoked paprika or you will end up with a totally different dish!
If you use an oven proof skillet, such as a cast iron skillet, for this dish you can make it and serve it one dish. Doesn’t get any easier than that!