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I'm very into Spain right now. I think it might be the fact that Asian cuisines are a little old for me (I grew up on them!), Mexican is everywhere here in LA, and Mediterranean is all over the Food Network. But Spain? Somewhere a little less travelled, it seems.
Gambas al Ajillo, garlic shrimp, is a classic tapa served in bars around Spain to accompany drinks. I've combined a few recipes after doing some research, adding quite a bit more lemon and wine, and changing the cooking process from sauteing to poaching, but the idea is the same. The shrimp are served at the bar (or in your living room), room temperature, chased with lots of sangria.
Sarah's Spanish-style Garlic Lemon Shrimp
In a large bowl, combine zest from 1 lemon, 1/2 c. fresh lemon juice, 2 cloves finely minced garlic, 1/4 c. dry white wine (from Spain would be the best), 1/4 c. extra-virgin olive oil, 1/2 small red onion thinly sliced, and about 2 sprigs finely chopped fresh parsley.
Rinse, de-vein, and peel about 2 lb. large shrimp. You can take the tails off, but I left them on as "handles."
Poach peeled shrimp in simmering water for about 1 minute, until they are opaque. Remove from water, and immediately place into the bowl with the sauce. Toss to coat the hot shrimp, cover, and let stand at room temperature until they are ready to serve, or in the refrigerator if you are making it ahead. Garnish with fresh chopped parsley. I also served toasted, thinly sliced baguette.
Previous Trips to Spain:
Estofado Catalan - Beef stew
from Catalonia
Patatas
Bravas - Fried potatoes with spicy tomato sauce
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