Spanish Garlic Shrimp with Manchego Cheese and Rosemary
Ingredients
- 450g large shrimp peeled and deveined
- 15g Manchego DOC
- 5 tablespoons of extra virgin olive oil
- 10 garlic cloves, sliced fine
- 1 heaped teaspoon of sweet paprika
- 2 tablespoons of sweet sherry
- Juice of ½ a lemon
- 1 large sprig of fresh rosemary (half finely chopped, keep the other half sprig whole)
- Sea salt & cracked black pepper (for seasoning, to taste)
How to make it
Sweet, juicy Spanish garlic shrimp meet the rich, savoury flavours of Manchego and aromatic rosemary in this simple yet sophisticated tapas-style recipe.
- First, peel and devein the shrimp. (As an option, leave the last section of the tail shell on to help with serving as finger food.)
- Once ready, clean in some fresh water.
- Pat dry shrimp with a paper towel and season lightly with some crushed sea salt.
- On high heat, add the olive oil to a pan, and when hot, add the shrimp.
- Cook shrimp for 1-2 minutes per side. You should see the shrimp start to change to an orange colour.
- Next add the sliced garlic and stir through. Immediately after adding the garlic, reduce heat to medium.
- After 1-2 minutes, add the sweet paprika, lemon juice, sherry, and rosemary (chopped and the whole sprig).
- Stir through and cook for another 1-2 minutes or until the shrimp look fully cooked
- Transfer into an earthenware dish (or serve straight out of the pan) and season to taste with some salt and cracked black pepper.
- Garnish with a few Manchego shavings.
- Serve with plenty of fresh bread to soak up the delicious oil.
Recipe courtesy of The Spanish Radish
