Spanish Style Shrimp

Transport your palate to the Spanish coast with these succulent shrimp and roasted peppers.

2

Servings

20 Mins

Prep Time

10 Mins

Cook Time

Cooking Steps

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1. Add the Oil while Preheating the Pan

Add the oil and preheat the pan to 400°F/204°C.

  • Extra Virgin Olive Oil1 Tbsp.
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2. Season and Cook the Shrimp

Generously season the shrimp with kosher salt. Add the shrimp to the pan in a single layer making sure not to overlap. You may not get all of the shrimp in a single batch. Cook the shrimp for 1 minute and 15 seconds.

  • Kosher Saltas needed
  • Large Shrimp(deveined, shell on)10
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3. Flip the Shrimp

With a pair of tongs, carefully flip the shrimp to cook the other side.

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4. Finish Cooking the Shrimp

Cook the shrimp for another 1 minute and 15 seconds on the second side.

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5. Remove the Shrimp

Using a pair of tongs, transfer the cooked shrimp to a paper towel lined tray or plate. Lightly cover with foil to keep warm.Cook any remaining shrimp and if needed, wash the pan between batches.

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6. Add the Oil and Preheat the Pan

Add the oil and preheat the pan to 435°F/225°C (high). Tilt the pan to coat evenly.

  • Extra Virgin Olive Oil2 Tbsps.
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7. Add and Roast the Peppers

Lightly season with salt and stir occasionally.

  • Shishito or Padron Peppers(stems removed)20
  • Kosher Salt2 undefined
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8. Add and Toast the Garlic

Continuously stir the garlic and peppers.

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9. Season the Roasted Pepper Vinaigrette

Stir in the salt, lemon juice, chili flakes and parsley.

  • Kosher Salt 14 tsp.
  • Chili Flake 18 tsp.
  • Lemon Juice 12 Tbsp.
  • Parsley Leaves(finely chopped)1 12 tsps.
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10. Plate and Serve

Transfer the shrimp to a serving dish or plates, then spoon the roasted peppers over the top. NOTE: Advise your guests to peel the shrimp before eating!

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