Spanish Grilled ShrimpPrint Recipe
- 10 oz wild caught peeled and deveined shrimp
- 3 tbsp organic Extra Virgin Olive Oil
- 3 tbsp water
- 2 tbsp tomato paste
- 2 tsp hot smoked Spanish paprika
- 1 tsp red wine vinegar
- Freshly ground pepper
In a small bowl mix the tomato paste, water, paprika, vinegar and 2 tbsp of the olive oil. Toss the shrimp in the sauce and let marinate covered in the fridge for at least 2 hours.
A few moments before your ready to eat, take a grill pan and use a paper towel or pastry brush to coat it with 1 tbsp of olive oil. Remove the shrimp from the fridge and once the grill pan is extremely hot, place the shrimp on the grill flipping with a fork or tongs after its cooked for 3 minutes on the side it was originally placed on. Season with freshly ground pepper and serve hot.
Turn this into an party appetizer by grilling a pepper and threading 1 slice of grilled pepper, 1 piece of manchego and a shrimp onto a toothpick. Count for at least 2-3 shrimp per person.
Some things are best kept simple. After a marinade is made, the shrimp rest to soak up all the flavor and vibrant red color before being tossed on a grill pan. They cook up fast, as these are the medium size shrimp so be careful not to over cook it. If your grill pan is iron cast, it will retain heat long after the heat it shut, I recommend once you flip them to cook on the other side, you let them chill out for an additional 1-2 minutes if your unsure they are cooked through ( due to the red color you will not be able to see if they’ve turned that nice pink you want when cooking shrimp). Serve on top a bed of brown rice and a side salad for a complete meal.