By Doreen Colondres
One of the most famous tapas recipes in Spain. The best thing is that it is quick and easy to do. However, each region cooks them differently. Among the most popular are the classic Madrid version and this one with Sobrasada, which is typical of Mallorca and the rest of the Balearic Islands. You can serve these shrimp as a tapa or as a main course any day of the week. Serve with Spanish bread or baguette and even with a salad, if you don’t want to “break the diet”. The secret is to cook the shrimp for only 3 minutes, use fresh garlic, and add the fresh parsley just before serving.
What you need:
- 1 pound of large shrimp (21-25), peeled and deveined.
- 1/4 cup of extra virgin olive oil.
- 2-3 oz. Fermín Iberico Sobrasada.
- 6-8 garlic cloves, minced.
- Salt and black pepper to taste.
- A splash of white wine (Albariño or similar)
- Fresh parsley, finely chopped.
What you have to do:
- Heat the olive oil in a large skillet (medium-high)
- When the oil is hot, add the garlic and cook for 30 seconds. Remove them and set aside.
- In the same oil, add the shrimp, season with salt and pepper and cook for one minute.
- Add a splash of white wine and let it reduce for 30 seconds.
- Add the sobrasada, garlic and finish cooking for 2 more minutes, stirring constantly.
- Finish with the parsley and enjoy right away!
If you like, pair it with a glass of Spanish white wine, either an Albariño or a Rueda. A Vinho Verde from Portugal will be a good company as well.
