Best Spanish Style Shrimp Recipes

ONE-POT SPANISH-STYLE SHRIMP AND CHORIZO PASTA

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).
• Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.
• Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.
• Drizzle with oil and serve with lemon wedges.

SPANISH-STYLE SHRIMP WITH GARLIC

Steps:

• Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
• Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.

ARROZ CON CAMARONES (SPANISH STYLE SHRIMP & RICE)

Steps:

• 1. In a large pan, saute onions, peppers & garlic in olive oil.
• 2. put in bay leaf, oregano, sazon seasoning, can of tomato sauce, wine and water
• 3. add in rice.... bring to a boil and simmer covered about 25 mins...uncover and add in the shrimp and gently stir...add pimentos and cover and simmer another 20 mins....making sure the rice is tender and shrimp is no longer pink.

SPANISH-STYLE GARLIC SHRIMP WITH HAM AND BELL PEPPERS

Steps:

• Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and sauté the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

SPANISH-STYLE CHORIZO AND SHRIMP QUESADILLA WITH CHIMICHURRI

Steps:

• Heat a nonstick skillet over medium-high heat with EVOO, 2 turns of the pan. Add chorizo and shrimp and cook 3 to 4 minutes. Add sliced garlic and toss. Add piquillos and sherry or wine and let it absorb. Add juice of 1/2 lemon and turn off heat.
• Heat a cast-iron skillet over medium to medium-high heat. Spray the tortillas or skillet lightly with oil. Blister a tortilla and flip. Top the tortilla with a layer of the shredded cheeses. Arrange chorizo and shrimp on half the quesadilla and fold over. Press with a spatula to set, turn a few times to melt the cheese and remove to a cutting board.
• To a food processor bowl, add shallots, crushed garlic, 1/4 cup EVOO, vinegar, juice of 1/2 lemon, cilantro, parsley and season with salt and pepper. Pulse to process into sauce.
• Cut quesadilla into wedges and arrange on platter with dollops of chimichurri, Greek yogurt or creme fraiche and pickled sliced jalapeno peppers.

SHRIMP IN GARLIC SAUCE, SPANISH STYLE

Steps:

• About ½ hour before cooking, season shrimp well with salt.
• Place shrimp on paper towels; let rest.
• When ready to cook, add olive oil to a large sauté pan over med-high heat.
• Add in garlic and dried chili pepper pieces; sauté 2 minutes and make sure the garlic doesn't brown.
• Dry the shrimp well; add them to the hot oil and turn them quickly to coat with the oil.
• Cook, tossing, until the shrimp are just done-no more than 2 minutes.
• As the shrimp finish cooking, sprinkle with the paprika and parsley; stir to blend well.
• Remove from heat; add salt to taste.
• Divide among 4 appetizer plates and serve immediately with good bread for sopping up the oil.

SPANISH STYLE GARLIC SHRIMP WITH CAPERS

Steps:

• In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened.
• Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly.
• Cook the shrimp until opaque and just firm.
• Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping.

SPANISH-STYLE SHRIMP AND SCALLOP SALAD

Steps:

• In a skillet heat 1 tablespoon of oil with the garlic over moderately high heat until it is hot but not smoking and in it sauté the shrimp and the scallops, stirring, for 2 minutes. Stir the tomato, the olives, and the onion and transfer the mixture to a large bowl. In a bowl whisk together the remaining 1 tablespoon oil, 1 tablespoon water, the vinegar, the paprika, the sugar, and salt and pepper to taste. Add the lettuces and the dressing to the shrimp mixture and toss the salad to coat it well with the dressing.

PAELLA CIUBA (SPANISH-STYLE RICE WITH SHRIMP AND PEAS)

Steps:

• In a large skillet, preferably cast-iron cook the onion in the butter and oil over moderately low heat, stirring until it is softened. Add the rice cook the mixture stirring for 3 minutes and add the bell peppers, the garlic, basil, and saffron and 1 cup of the stock. Bring the mixture to a boil stirring and simmer it covered for 10 minutes. Add but do not stir in the shrimp, the peas and the remaining 1/2 cup stock if all the liquid is absorbed and simmer the mixture covered for 8-10 minutes or until the shrimp are pink and just firm and the rice is tender. Serve the paella garnished with the lemon wedges.

SPANISH STYLE SHRIMP WITH GARLIC

Steps:

• 1. In a large saute pan, heat the olive oil. Add the garlic & red pepper and saute for about a minute, just until garlic starts to toast. Do not let garlic burn.
• 2. Add the shrimp, lemon juice, broth, sherry & paprika. Stir well. Turn heat up and cook until shrimp are done - about 4-5 minutes.
• 3. Remove shrimp to serving dish with a slotted spoon.
• 4. Add salt & pepper to sauce. Cook for an additional 3-5 minutes allowing sauce to thicken slightly. Turn off the heat and add butter. Stir to melt.
• 5. Pour sauce over shrimp and spinkle with parsley.

PAELLA CIUBA (SPANISH STYLE RICE WITH SHRIMP AND PEAS)

Steps:

• In a large skillet add kielbasa cook the onion in the butter and the oil over moderately low heat stirring until it is softened add the rice cook the mixture, stirring for 3 mintues and add the bell pepper the garlic the basil the saffron ans 1 cup of stock. Bring the mixture to a boil stirring and simmer it covered for 10 minutes. Add but do not stir in the shrimp the peas and the remaining 1/2 cup of stock if all the liquid is absorbed and simmer the mixture covered for 8 to 10 minutes or until the shrimp are pink and just firm and the rice is tender. Serve the paella garnished with the lemon wedges

SPANISH-STYLE GARLIC SHRIMP AND RICE

Steps:

• Start by making the rice. Place a medium pot over medium-high heat. Add the 2 tablespoons of EVOO and the onions. Cook for 2 to 3 minutes, then add the rice and lightly toast, 2 to 3 minutes. Add the chicken stock and cover the rice with a lid to bring the stock to a rapid boil. When the stock comes to a boil, reduce the heat to a simmer and cook, covered, stirring occasionally, for 17 minutes, or until tender.
• Proceed as for the master recipe, #147, cooking the seasoned shrimp in the 1/4 cup EVOO with the garlic, tomatoes, scallions, and parsley. Add the sherry when you would add the vermouth. Stir in the olives and remove from the heat.
• Serve the shrimp over the rice.

SPANISH-STYLE GARLIC SHRIMP

Steps:

• Thinly slice garlic.
• Combine oil, garlic, paprika, salt, pepper, and pepper flakes in the slow cooker and cook on high for half an hour.
• Add shrimp, stir, cover, and continue cooking until shrimp are opaque, 20-30 minutes, stirring every 10 minutes.
• Transfer to a serving dish and sprinkle with parsley before serving.

SPANISH-STYLE TOASTED PASTA WITH SHRIMP

Steps:

• 1. Combine 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Add shrimp, toss to coat, and refrigerate until ready to use. 2. Place reserved shrimp shells, water, chicken broth, and bay leaf in medium bowl. Cover and microwave until liquid is hot and shells have turned pink, about 6 minutes. Set aside until ready to use. 3. Toss spaghettini and 2 teaspoons oil in broiler-safe 12-inch skillet until spaghettini is evenly coated. Toast spaghettini over medium-high heat, stirring frequently, until browned and nutty in aroma (spaghettini should be color of peanut butter), 6 to 10 minutes. Transfer spaghettini to bowl. Wipe out skillet with paper towel. 4. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is softened and beginning to brown around edges, 4 to 6 minutes. Add tomatoes and cook, stirring occasionally, until mixture is thick, dry, and slightly darkened in color, 4 to 6 minutes. Reduce heat to medium and add remaining garlic, paprika, smoked paprika, and anchovy paste. Cook until fragrant, about 1 1/2 minutes. Add spaghettini and stir to combine. Adjust oven rack 5 to 6 inches from broiler element and heat broiler. 5. Pour broth through fine-mesh strainer into skillet. Add wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper and stir well. Increase heat to medium-high and bring to simmer. Cook uncovered, stirring occasionally, until liquid is slightly thickened and spaghettini is just tender, 8 to 10 minutes. Scatter shrimp over spaghettini and stir shrimp into spaghettini to partially submerge. Transfer skillet to oven and broil until shrimp are opaque and surface of spaghettini is dry with crisped, browned spots, 5 to 7 minutes. Remove from oven and let stand, uncovered, for 5 minutes. Sprinkle with parsley and serve immediately, passing lemon wedges separately.

SPANISH STYLE SHRIMP SOUP RECIPE - (4.8/5)

Steps:

• Combine shrimp shells and tails with water, salt and pepper in a large saucepan. Bring to a boil, then turn heat down to simmer. Skim foam as it rises from the broth. After 15 minutes, strain out and discard the shells and tails, reserving broth. Heat the olive oil in a skillet over medium-high heat. Sauté the onions for 2 to 3 minutes, then add the bell pepper and garlic. Sauté for a minute. Mix in the diced tomatoes with their juices and saffron. Cook, stirring occasionally, over medium-low heat for 10 minutes. Add the vegetables to the broth. Simmer for 15 minutes. Add the shrimp and simmer for 5 to 7 minutes, just until the shrimp turn opaque and pinkish. Taste for seasoning, adding more salt and pepper if needed.

SPANISH STYLE GARLIC SHRIMP

Steps:

• 1. Mince 2 garlic cloves with chef's knife or garlic press. Toss minced garlic with shrimp, 2 tablespoons olive oil, and salt in medium bowl. Let shrimp marinate at room temperature for 30 minutes 2. Meanwhile, using flat side of chef's knife, smash 4 garlic cloves. Heat smashed garlic with remaining 6 tablespoons olive oil in 12-inch skillet over medium-low heat, stirring occasionally, until garlic is light golden brown, 4 to 7 minutes. Remove pan from heat and allow oil to cool to room temperature. Using slotted spoon, remove smashed garlic from skillet and discard. 3. Thinly slice remaining 8 cloves garlic. Return skillet to low heat and add sliced garlic, bay leaf, and chile. Cook, stirring occasionally, until garlic is tender but not browned, 4 to 7 minutes. (If garlic has not begun to sizzle after 3 minutes, increase heat to medium-low.) Increase heat to medium-low; add shrimp with marinade to pan in single layer. Cook shrimp, undisturbed, until oil starts to gently bubble, about 2 minutes. Using tongs, flip shrimp and continue to cook until almost cooked through, about 2 minutes longer. Increase heat to high and add sherry vinegar and parsley. Cook, stirring constantly, until shrimp are cooked through and oil is bubbling vigorously, 15 to 20 seconds. Serve immediately.

SPANISH-STYLE TOASTED PASTA WITH SHRIMP

Steps:

• Combine 1 tablespoon oil, 1 teaspoon garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Add shrimp, toss to coat, and refrigerate until ready to use.
• Place reserved shrimp shells, water, chicken broth, and bay leaf in medium bowl. Cover and microwave until liquid is hot and shells have turned pink, about 6 minutes. Set aside until ready to use.
• Toss spaghettini and 2 teaspoons oil in broiler-safe 12-inch skillet until spaghettini is evenly coated. Toast spaghettini over medium-high heat, stirring frequently, until browned and nutty in aroma (spaghettini should be color of peanut butter), 6 to 10 minutes. Transfer spaghettini to bowl. Wipe out skillet with paper towel.
• Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add onion and 1/4 teaspoon salt; cook, stirring frequently, until onion is softened and beginning to brown around edges, 4 to 6 minutes. Add tomatoes and cook, stirring occasionally, until mixture is thick, dry, and slightly darkened in color, 4 to 6 minutes. Reduce heat to medium and add remaining garlic, paprika, smoked paprika, and anchovy paste. Cook until fragrant, about 1 1/2 minutes. Add spaghettini and stir to combine. Adjust oven rack 5 to 6 inches from broiler element and heat broiler.
• Pour broth through fine-mesh strainer into skillet. Add wine, 1/4 teaspoon salt, and 1/2 teaspoon pepper and stir well. Increase heat to medium-high and bring to simmer. Cook uncovered, stirring occasionally, until liquid is slightly thickened and spaghettini is just tender, 8 to 10 minutes. Scatter shrimp over spaghettini and stir shrimp into spaghettini to partially submerge. Transfer skillet to oven and broil until shrimp are opaque and surface of spaghettini is dry with crisped, browned spots, 5 to 7 minutes. Remove from oven and let stand, uncovered, for 5 minutes. Sprinkle with parsley and serve immediately, passing lemon wedges separately.
• TECHNIQUE
• IT'S A SNAP
• Since traditional short fideos noodles are hard to find, we came up with an easy way to break long strands into even lengths.
• Loosely fold 4 ounces of spaghettini in kitchen towel, keeping pasta flat, not bunched.
• Position so that 1 to 2 inches of pasta rests on counter and remainder of pasta hangs off edge. Pressing bundle against counter, press down on long end of towel to break strands into pieces, sliding bundle back over edge after each break.
• TECHNIQUE
• WEEKNIGHT SPANISH-STYLE PASTA WITH SHRIMP
• A series of shortcuts allowed us to create this traditionally labor-intensive, paella-like dish in a single skillet in just an hour.
• Season Shrimp: Marinating shrimp in olive oil, garlic, salt, and pepper infuses them with flavor as we prepare other ingredients.
• Make Instant Stock: Microwaving shrimp shells with diluted chicken broth and a bay leaf creates quick, suprisingly rich-tasting broth.
• Toast Noodles: Cooking pasta (broken into pieces) in a skillet with olive oil until well browned develops deep, nutty flavor.
• Cook in Broth: Simmering the noodles in stock and a quick sofrito of sauteed onion, garlic, and tomatoes lets them soak up lots of flavor.
• Add Shrimp; Broil: Partially submerging the shrimp under the pasta and then transferring the skillet to the broiler creates a crisp, browned crust.

SPANISH-STYLE SHRIMP

Steps:

• Combine the oil and garlic in a 10- or 12-inch skillet. Turn the heat to medium and cook until the garlic begins to sizzle, then add the cumin and paprika. Stir, raise the heat to medium-high, and add the shrimp, along with some salt and pepper.
• Cook, stirring occasionally, until the shrimp are all pink, no longer; you do not want to evaporate their liquid. Turn off the heat, add the parsley, and serve.
• VARIATIONS
• Omit the cumin and paprika; use cayenne in place of black pepper. When the shrimp are cooked, stir in 2 or more tablespoons fresh lemon juice. Garnish with fresh parsley and serve with lemon wedges.
• Substitute peanut or vegetable oil for the olive oil and cook 1 tablespoon chopped peeled fresh ginger and 2 or 3 small dried red chiles (or to taste) along with the garlic; omit the cumin and paprika. When the shrimp are done, stir in 1 tablespoon soy sauce; garnish with minced scallion or fresh cilantro and serve with lime wedges.
• Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
• There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
• On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.