Just like in Spain, this tapas dish done the right way will blow your mind. This is the perfect, quick appetizer or dinner, once you get the hang of how to peel the shrimp and keep the head on them! Believe me, the head on makes all the difference in flavor. Watch my full IGTV video on Instagram @Andreas_Cooktales - I show you how to handle these little guys from start to finish, including the peeling and deveining process. This dish takes about 15 minutes from start to finish - including all the peeling and deveining!
2 servings for a meal • 4 servings for tapas/appetizer
20-25 head-on, tail on prawns or jumbo shrimp (easy to find at any international market)
Kosher salt and freshly cracked pepper
2 tablespoons butter
2 tablespoons olive oil
5-6 garlic cloves - sliced
1 teaspoon (more or less to taste) red pepper flake
1/4 cup white wine
Zest and juice 1 lemon
2 tablespoons fresh minced parsley or cilantro
Grilled bread, for serving
Working one shrimp at a time, use a small paring knife to cut along the length of the back of each prawn into each vein. Remove the vein, the shell, and the tail if you wish. Optional: At the top of the head, squeeze out the insides of the shrimp. Rinse well and pat dry. Sprinkle all shrimp with kosher salt and pepper on both sides and toss together.
In a large sauté pan, heat butter and olive oil over low heat. Add garlic and pepper flakes and cook for 45 seconds to 1 minute. Add the shrimp and cook for about 2 minutes or right when shrimp turns pink. Flip the shrimp, add the wine, and let reduce by half and shrimp cook on the other side - about 2 more minutes. Turn off the heat, zest and juice the lemon into the pan and toss together with the shrimp. Sprinkle with chopped or torn parsley or cilantro Serve tapas style at a party with a bowl close by to dispose of heads and shells. Also include bread on the side to sop up all the goodness!