Friday, August 17, 2018

Cast Iron Cornbread – Frugal Fabulous

What to bring to a cookout is always a tough call. Ribs or brisket would be great, but they’re not cheap, and take hours to prepare. On the other end of the spectrum, you could just bring a bag of chips, but that’s kind of weak sauce.

In fact, that’s probably worse that literally bringing a weak sauce, which is why this easy-to-make cast iron cornbread is such a great option. This stuff is very inexpensive to make, but that’ll be the last thing anyone will be thinking about as they eat, and if everything goes according to plan, you’ll be asked to bring it to the next gathering. Sure, every once in a while it would be nice to show up with a pulled pork shoulder, but hey, you’re the cornbread guy or gal, and that’s just your thing.

Above and beyond how much extra beer money this recipe will afford you, it’s also very adaptable. You can add things like hot peppers, cheese, and fresh corn, as well as adjust the texture to your particular tastes. I use a lot of buttermilk, since I don’t care for a super-dry, crumbly cornbread, but if you do, simply reduce the amount to one cup. You can also use plain milk for this, but I really do like the tang of the buttermilk.

As far as the butter amount goes, I’d usually use four tablespoon for the batter, and maybe only one or two for the pan, but this time I decided to melt the whole stick. It was borderline too much, so maybe keep that in mind if you don’t want it too rich, but as with all these recipes, I’ll let you experiment and figure things out. Either way, I hope you give this easy, and affordable cornbread a try soon. Enjoy!


Ingredients for 8-10 Portions:
1/2 cup melted unsalted butter, divided (half for batter, half for pan)
1 cup cornmeal
1/2 teaspoon fine salt
pinch of cayenne
3 tablespoons honey, or to taste
2 large eggs
1 1/2 cups buttermilk (or less for a drier texture)
1 cup self-rising flour*

- Bake at 400 F. for about 25 minutes or until a toothpick comes out clean.

*To make your own you self-rising flour, sift together 1 cup of all-purpose flour, with 2 teaspoons baking powder, and 1/2 teaspoon fine salt.

Tuesday, August 14, 2018

Grilled German Potato Salad – Warming Up to a Great Summer Side Dish

I’ve never been a huge fan of German potato salad, for two very good reasons. First of all, my love for mayonnaise borders on inappropriate, and secondly, the potatoes always seem to be under-cooked. 

I enjoy many things cooked al dente, but potatoes are never, ever one of them. I know people want clean, neat slices, but to me that’s just not a good enough reason.

However, if they’re cooked tender, especially over some smoky coals, I can forgive the lack of mayo, since this is a very flavorful change of pace, and as I mentioned in the video, perfect for bringing to a cookout. A German potato salad must be eaten warm, or at least room temp, so placing a bowl of this on a sunny picnic table works out very well.

I use a ton of bacon in my version, because it’s bacon, but if you do decide to use less, you’ll have to add some vegetable or olive oil to the dressing to make up the difference. You could just use less vinegar, but then you might not have enough dressing to really soak the potatoes, which would be a shame. So, what I’m trying to say is, use a lot of bacon. Either way, I really do hope you give this great potato salad a try soon. Enjoy!


Ingredients for 8 Portions Grilled German Potato Salad:
2 1/2 pounds Yukon gold potatoes, grilled until just tender
1/4 cup freshly chopped Italian parsley
For the dressing:
8 ounces sliced bacon
1 cup diced yellow onion
2 tablespoons white sugar
2 teaspoons kosher salt, plus more as needed
1 teaspoon freshly ground black pepper
cayenne to taste
1/2 cup white wine vinegar
Note: If you want you dressing tangier, add more vinegar, but if you want it less so, you’ll have to adjust with vegetable oil, since you can’t add more bacon fat.

Friday, August 10, 2018

Spicy Pork & Vegetable Tofu – Probably Not Mapo Tofu

This might look like I was trying to make a version of a famous Chinese dish called mapo tofu, but that's not the case, and in fact, I'm pretty sure I was making this before I knew what mapo tofu was. And now that I’ve addressed the people that were going to complain this isn’t authentic, we can continue.

I'm assuming that whatever I did get this idea from was most likely a version of mapo, but that's as far as it goes. Which reminds me, this is a great recipe to adapt to your own tastes, not only with the sauce ingredients, but also in regards to what vegetables you include.

Zucchini is our favorite, especially if you take the extra 15 minutes to salt it, but pretty much any dice-able seasonal vegetables will shine. So, please keep this one in mind as you browse the farmers market, but no matter what you put in, I really do hope you a give this delicious tofu dish a try soon. Enjoy!


Ingredients for 4 Portions:
1 1/4 pounds ground pork
1 pound firm tofu, cubed (my package was 14 ounces)
handful of sliced green onions
minced hot chili peppers, as much as you like
3 small zucchini, cubed, toss with 1 tablespoon kosher salt (rinse after 15 minutes)
freshly chopped cilantro to finish
sliced green onions for the top

For the sauce:
3 tablespoons Korean chili paste aka Gochujang, or other chili paste product to taste (click here to read a little more about Gochujang)
1/3 cup rice vinegar
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon sesame oil
4 cloves minced garlic
1 tablespoon finely grated ginger

Tuesday, August 7, 2018

Airline Chicken Breast – Come Pan-Fry the Friendly Skies

Welcome to another episode of food you only see in restaurants, starring the always eye-catching “airline chicken” breast. Legend has it that the name comes from the fact this cut of chicken is shaped like an airplane wing, but that’s not actually the reason. 

This beautiful breast is known as airline chicken because it was such a popular menu item back in the day, when airlines still gave their guests real food. Above and beyond the wing-like shape, this worked so well is because food for air travel needs to be cooked way ahead of time, which means it can dry out, especially something like a chicken breast, but by leaving the wing joint attached, that becomes a little less likely. Plus, once you finished your breast, you got to eat a chicken wing drumette. Now that’s value-added service.

As I mentioned in the video, please feel free to use whatever spices and seasoning you wish, since that will not affect the technique at all. I should have used fresh herbs inside for a little nicer appearance once sliced, but I think I more than made up for that with the sprig of rosemary. Regardless of how you flavor yours, I really do hope you give this a try soon. Enjoy!

Friday, August 3, 2018

Fresh Spinach Pasta – Easy to Do, Occasionally

It’s very easy, and inexpensive to buy pasta at the store, which is why people do it so often, maybe too often, but every once in a while, when you want something specific, making a batch of your own can be fun, and rewarding. Besides, it’s kind of nice to get compliments for the sauce and noodles for a change.

By the way, don’t let the lack of a stand mixer with pasta attachments stop you from making this. For decades, I used a cheap, hand-cracked machine, which worked just fine. You can also go completely manual, and roll the dough into thin sheets, which after a little bit of drying, can be rolled up, and sliced into whatever size noodle you want.

Just be sure to use plenty of semolina, but that does work, and may produce the most satisfying results, imperfections and all. For the best texture, be sure to only cook your fresh pasta for just about a minute, before tossing it in your hot sauce.

If you dry your pasta, like I did with my twistaroni, you’ll need to give it a few extra minutes, or until it’s just tender, depending on the exact shape. Either way, fresh or dried, I really do hope you give this a try soon. Enjoy!


Makes 2 large or 4 small portions Fresh Spinach Pasta:
8 ounces fresh spinach (about 4 handfuls)
2 large eggs
2 teaspoons olive oil
1/2 teaspoon fine salt
about 3 cups all-purpose flour
semolina flour, as needed for rolling and cutting

Tuesday, July 31, 2018

Summer Tomato Tart – Better Than a Nude Beach

One of these days Michele and I will travel to the south of France, where we’ll make it a point to eat this amazing tomato tart at least once a day. It’s going to be hot, since we’ll have to go in the middle of summer, so we can enjoy the best possible tomatoes, but that’s fine, as long as they don’t run out of chilled rosé.

While beautiful in its own way, this tart doesn’t necessarily look like it’s going to be one of the most delicious things ever, but then you bite into the crispy, buttery crust, which is the perfect delivery system for the tangy Dijon, and sweet, caramelized tomatoes, and you’re like, yeah, that guy was right.

By the way, if you want to learn some really good French swear words, call this a “French pizza” in front of a French chef. They don’t quite agree with the analogy. However, there is one common denominator. Both can be ruined with too much topping. Just like we don’t want to overload a thin-crust pizza with a ton of sauce and cheese, we need to be restrained with this as well.

One layer of tomato is plenty, since more than that will make for a too wet tart, which means your pastry will not stay crispy. Besides that, there’s not much that can go wrong, unless you use subpar tomatoes. But, since we’re right in the middle of peak season that shouldn’t be a problem, so I really do hope you give this tomato tart a try soon. Enjoy!


Ingredients:
enough puff pastry to make your shell
enough extra-strong Dijon mustard to sauce the inside
enough sliced tomatoes to fill the tart with a single layer
salt and freshly ground black pepper, to taste
several big pinches of Herbes de Provence (or an Italian herb blend if you can’t find)
extra-virgin olive oil, as needed
freshly grated Parmigiano-Reggiano, as needed
fresh chopped herbs to garnish

- Pre-bake tart shell for about 10 minutes at 400 F.
- Let cool about 10-15 minutes, then fill and bake at 400 F. for about 25-30 minutes, or until pastry is well-browned and crisp.

Friday, July 27, 2018

Pouding Chômeur – This Unemployed Man’s Pudding Isn’t Cheap

This Pouding Chômeur, which translates to “unemployed man’s pudding,” is one of your more ironically named recipes, since the main ingredients aren’t cheap. The good news is you probably don’t want to eat this more than a few times a year anyway, so it shouldn’t break the budget.

If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like me, then you’ll have to serve the extra sauce later, which may work out even better anyway.

Be sure to stop between 1/2 and 1-inch from the top of your dish, because this will soufflé up, and the molten syrup will run all over. Which reminds me, be sure to use a sheet pan underneath, as neither maple syrup nor heavy cream is recommended for the bottom of your oven.

This is the perfect dessert to pair with summer fruit, and I hear that a scoop of vanilla ice cream only improves things further. So, thanks to my French-Canadian friends who suggested this recipe to follow the Poutine, and to all of you, I hope you give this a try soon. Enjoy!


Ingredients for 8 Portions:
For the syrup:
2 cups maple syrup
2 cups heavy cream
Note: I had plenty extra, so you may be able to reduce these amounts
For the batter:
3/4 cup unsalted butter, room temp
3/4 cup granulated sugar
1/4 teaspoon vanilla
2 large eggs (use room temperature for best results)
1 teaspoon baking powder
1/2 teaspoon fine salt
1 3/4 cups all-purpose flour

- 425 F. for 30 minutes, or until a toothpick comes out clean

Tuesday, July 24, 2018

Poutine – You'll Ruin French Fries and Like It

As the old joke goes, it takes a lot of time and effort to make poutine, but at least when you’re finally done you get to eat soggy fries. And, what incredibly delicious, soggy fries they are. 

Once you get past the fact that this is how they’re supposed to be, you can focus on the overall awesomeness of the dish, especially the rich, freshly made beef gravy featured herein.

I realize most you won’t actually use this gravy to make poutine, which is totally fine by me, since this is so good, on so many other things. While I don’t have any problem with you buying the cheese curds, or using frozen fries, I really do hope you make the sauce from scratch, as it is profoundly better than anything from the store.

I should mention that none of the “authentic” poutines I’ve had included chunks of beef in the gravy, but I really enjoy the extra meatiness, and this way everyone knows we made it from scratch. By the way, if you’re of the vegetarian persuasion, some severely caramelized mushrooms, and a decent vegetable stock (which I still need to do a video for), will produce a perfectly fine version. Either way, I really do hope you give this a try soon…at least the beef gravy. Enjoy!


For the Beef Gravy:
1 tablespoon vegetable oil or lard
1 to 1 1/2 pounds boneless beef short rib, chuck, or brisket, chopped
4 tablespoons butter
1 cup diced onions (you can also add some garlic if you want)
salt, freshly ground black pepper, and cayenne to taste
1/3 cup all-purpose flour
4 cups homemade beef broth, or a low-sodium, all-natural prepared broth
fresh chives to garnish

For the Fries: click here for video

For the Cheese Curds: click here for video

Saturday, July 21, 2018

Homemade Cheese Curds – Plan B

Making your own cheese curds at home requires several special ingredients, takes many, many hours, and there are a lot of steps. Other than that, it’s a pretty quick and easy thing to do. So, if you’re planning on making poutine, and there’s a store nearby that sells fresh curds, you should really consider that Plan A. This recipe is Plan B.

Having said that, this is still a fun, satisfying project, and even someone as inexperienced as I am can produce a decent product. Keep in mind; we’re eventually going to pour hot beef gravy all over these, so that should help everyone stay relaxed. Some of the ingredients below sound exotic and kind of scary, but they’re all easy to find in health food stores, or online, and used properly, are completely safe.

With that in mind, I encourage you to do some research on things like sterilizing equipment, and other best practices. While their times, temps, and procedures are slightly different, I referred to these fine videos by ChefSteps and Gavin Webber. In regards to complexity of technique, my method falls somewhere between those two, but they’re both well worth checking out for more info.

Besides the time involved, the hardest thing is keeping everything at those relatively low temps. A sous vide set-up would be prefect for this, but a double-boiler does work. Just keep a thermometer in place, and once the milk gets up to 90 F., alternate between low heat and no heat to get where you need to be.

Is it worth all the effort? I’m not sure, but fried cheese curds are a very nice treat, and having a cube of fresh cheese to pop into your mouth anytime you get the urge is pretty sweet, and then of course we have Poutine. Which is the only reason most people know that cheese curds are even a thing. So, if Plan A isn’t an option, I really do hope you give these a try soon. Enjoy!


Ingredients for about 1 Pound Cheese Curds:
1 gallon whole milk
1/2 teaspoon calcium chloride crystals, diluted in 1/4 cup of water
1/8 teaspoon mesophilic culture
1/4 teaspoon liquid rennet, diluted in 1/4 cup of water (Check directions on package, as the strengths can vary. Mine was “double-strength”)
*kosher salt to season finished curds

* You want to apply exactly 1% kosher salt based on the weight of the finished curds. For example, if you end up with 400 grams of cheese curds, then season with 4 grams of salt.
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Tuesday, July 17, 2018

Chocolate-Dipped Coconut Macaroons – What a Difference an “O” Makes

I’ve always found it amusing that macaroons, which are one of the easiest cookies ever, has the same name, give or take an “o,” as the famously difficult macaron

Even though they have the same origin, which the Italian word maccarone (also where we get macaroni), they couldn’t be more different in texture, as well as the skill they require.

Since we did (and totally nailed) the hard one, I figured I should do the easy one, especially since I just got back from vacation, and something simple seemed like a really good idea. Speaking of easy, using sweetened condensed milk streamlines the operation, and produces a very nice texture, but if you can’t find it, there are many macaroon recipes that use white, or powdered sugar, so don’t let that slow you down.

Regarding the chocolate dip, you can just melt, and use any kind you like, but for that extra professional touch, I suggest tempering the chocolate before you dip.  There are many complicated demos online, which involve heating and cooling the chocolates using very specific temperatures, and they work great, but I generally don’t have the patience. 

Instead, I use a shortcut method that involves chopping up some dark chocolate into the size of peas, melting 75% of it, and then stirring in the other 25%, until it melts. That should get you pretty close, and at the very least you’ll have a firmer, snappier texture than if you just melted all the chocolate at once, and started dipping. Either way, I hope you give these easy coconut macaroons a try soon. Enjoy!


Ingredients for about 24 Chocolate-Dipped Coconut Macaroons:
3/4 cup sweetened condensed milk
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla
1/4 teaspoon fine salt
1 large egg white
3 cups shredded unsweetened coconut
- Bake at 350 F. for 20 minutes, or until golden.

Saturday, July 7, 2018

Chef John is on Vacation

I wanted to let everyone know that I’ll be on vacation for the next week or so, and really looking forward to doing absolutely nothing. I'm sure I'll do some cooking, since it's always fun to experiment with new recipes without the pressure of having to film and edit them at the same time. Who knows, some of them may even end up making it onto the channel. 

I may also brush up on my golf game, which is currently not good. As you can see from the video below, I really need to learn how to hit the ball the right way, and not backwards between my legs. Anyway, I'm looking forward to a nice, relaxing break, and suggest you use this time to catch up on any and all videos you may have missed. We have a ton. Thank you, and stay tuned!

Wednesday, July 4, 2018

Steamed Barbecue Pork Buns (Char Siu Bao) – Sweet, Steamy Memories

In younger, leaner times, I’d often rely on the delicious, inexpensive calorie bomb that is the steamed barbecue pork bun. They were twice the size, and for a few bucks you could get very full…for about 30 minutes, and then you were starving again. Nothing a Mission-style burrito couldn’t fix.

Anyway, the filling was chopped Chinese-style barbecue pork mixed with some kind of mysterious, gelatinous red sauce, which was significantly sweeter than what I’m doing here. 

That’s probably why they don’t seem to come out quite the same as I remember. I probably need a lot more sugar, as well as copious amounts of MSG. Having said that, I was pretty pleased with my insides, but as usual I encourage you to freestyle. 

Here’s a link to a fairly classic pork bun filling recipe, in case you want something slightly more authentic, and since it looks just like the stuff I mentioned above, I might give it a try next time. But, regardless what you fill yours with, I really do hope you give these a try soon. Enjoy!


Ingredients for 12 Steamed Barbecue Pork Buns (Char Siu Bao):
For the dough:
3/4 cups warm water
1 1/2 teaspoons dry active yeast
2 teaspoons vegetable oil
1 1/2 teaspoon white sugar
2 cups *self-rising flour
For the filling (this made more than I needed):
2 cups chopped Chinese-style barbecue pork, or other barbecued pork product
1/4 cup finely sliced green onions
2 teaspoons sesame oil
1/4 cup hoisin sauce, or as needed
salt (soy sauce) and cayenne to taste
2 teaspoons white sugar, optional

*If you don't have self-rising flour, you can use 2 cups all-purpose flour sifted with 3 teaspoons baking powder and 1 teaspoon fine table salt.

Friday, June 29, 2018

Lemon Jalapeño Marinated Mussels – Definitely My First or Second Favorite Way to Eat Mussels

I might give you a different answer in the middle of February, when there’s nothing better than a hot bowl of mussels, swimming in some kind of garlicky, winey broth, but this time of year, chilled and marinated are my favorite way to go.

You can dress these anyway you want, but no matter how you flavor them, you’ll want to follow the same basic technique. By cooking the mussels with a minimum of moisture, and then reducing the liquids for the base of our marinade, we get an even more intense flavor, as well as an extra little kick of salinity.

By the way, I completely forgot to strain the cooking liquids before making the dressing, which can mean some grit, or tiny pieces of shell getting into your final product, so after everything is reduced, press the onion and juices through a mesh strainer before proceeding.

Most mussels sold at the grocery store are fairly well cleaned, but if yours aren’t, be sure to scrub well, and remove any beards. To ensure top quality, depending on proximity to the store, you can cook a couple when you get home, chill them, and then give them a test taste.

Mussels should have a fresh, sweet, mild, tastes-like-the-ocean flavor, and if yours don’t, or are gritty, or odd in any way, simply take them back, and get a refund. Anyway, that’s the worst-case scenario. The best-case scenario is what you see here, and I really do hope you give these a try soon. Enjoy!


Ingredients for 2 pounds of Mussels:
2 pounds black mussels
1 tablespoon olive oil for sautéing onions
1/2 onion, finely diced
pinch of salt
For the marinade:
reserved reduced cooking liquids (about 1-2 tablespoons)
1 teaspoon lemon zest
1/2 lemon juiced
2 tablespoons finely diced jalapeño
2 tablespoons champagne, rice, or white wine vinegar
1/4 cup olive oil, or to taste
extra pinch of salt if needed
red Fresno chili to garnish optional
NOTE: Serve on ice or a cold plate, and not on salt, unless it is very large grain, and won't stick to the shells.

Tuesday, June 26, 2018

Korean Barbecued Rack of Lamb – That Other Rack of Ribs

While less popular than beef and pork, lamb was the original barbecued meat (Google barbacoa for details), and may be the best suited for cooking over smoky coals. That’s especially true when paired with this very simple Korean-inspired marinade. This really did taste every bit as good as it looked, and that’s saying something.

Lamb has a slight, subtly sweet gaminess, which works perfectly with the funky goodness of our gochujang chili paste, and if you let it soak overnight, you’ll be rewarded with a juicy interior as well. I love using rack for this, since it’s more tender, and easier to work with than leg, and a little more user friendly than chops.

You should find gochujang at any grocery store where the cool kids shop, but if not, it’s available online. Here is the one I used, just in case that matters. If you do happen to splurge for a jar, trust me, you’ll use it all by the end of summer.

By the way, the ingredient amounts below will only allow for a few tablespoons of sauce, once reduced. If you want more, just double the amounts, and save half to add to your reduction. A little more sauce probably isn’t a bad idea, especially if there’s going to be rice around. Either way, I really do hope you give this a try soon. Enjoy!


Ingredients for 4 Portions:
2 trimmed racks of lamb (about 1 pound each)
2 tablespoons gochujang chili paste
6 cloves crushed garlic
1/4 cup finely minced green onions
2 tablespoons brown sugar
3 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon kosher salt

Friday, June 22, 2018

Romesco Sauce – Cold Sauce Monte Rushmore for Sure

It’s not unusual for me to get requests for recipes I’ve already done before, but over the last few years, I seemed to be getting an abnormal number of requests for romesco sauce. Knowing I had already filmed it, I’d reply with something polite, like what don’t you understand about using Google?

Well, I’d like to apologize to all those people I blew off, since while it’s true I posted a video for romesco, it was actually many years ago, on About.com, which has ceased to exist. In fairness, I’ve done over 1,800 videos, as well as lived over 54 years, so hopefully a little recipe related forgetfulness would be forgiven.

Anyway, it was high time to update this Spanish classic, since it’s one of the all-time great summer sauces. It’s pretty much perfect with anything off the grill, especially vegetables and seafood, and that’s how we usually enjoy this, but there’re so many other places where this can shine. It makes for an unbelievable sandwich spread, as well as perfect “secret ingredient” for your favorite potato or pasta salad dressings.

Like most sauces and condiments, this begs for personalization; whether we’re talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn’t hesitate to adapt this to your tastes. But, no matter how you tweak this, or what you serve with it, I really do hope you make some soon, and then keep making it all summer. Enjoy!


Ingredients for about 3 cups:
3 large red bell peppers, fire-roasted, seeded, and peeled
1/2 cup olive oil
8 cloves peeled garlic
1 cup cubed stale bread
3/4 cup roasted almonds
1/4 cup sherry vinegar
1 tablespoon smoked paprika
1 teaspoon cayenne pepper, optional
1 teaspoon kosher salt, plus more to taste

Tuesday, June 19, 2018

Spanish Garlic Shrimp (Gambas al Ajillo) – Top of the Tapas

If you ever find yourself in a Spanish restaurant, and they don’t have some version of this garlic shrimp recipe on the menu, immediately get up from your table, and leave. This would be the equivalent of a French bistro that doesn’t serve steak frites. What about vegetarian Spanish restaurants and French bistros? That’s a trick question, since those aren’t a thing.

Anyway, the point here is that every Spanish restaurant serves this, and for very good reasons. It’s fast to make, gorgeous to look at, and, if you’re into garlic, one of the most delicious things you’ll ever eat. Just be sure to use nice fresh, frozen shrimp. Allow me to explain.

Unless you live in a few choice locations, it’s rare to find true fresh shrimp at the market. All they do is thaw some frozen, and put it in the case, where it sits until you buy it, which is why it really makes a lot more sense to purchase frozen. Of course, not all frozen shrimp is created equal, so I encourage you to research the best sources, but the point is you don’t want something already thawed.

Speaking of which, I thaw mine by running cold water into the bowl of frozen shrimp, let it sit for about 10 minutes, before draining, and repeating once more. After that it should be fully thawed, at which point the shrimp can be drained, and prepped.

The last tip I’ll give, is to make sure you have all your ingredients together before you head to the stove, since start to finish, this only takes minutes to complete. This is another reason it’s so great for a party, since you can prep everything ahead of time, and finish it whenever you’re ready to serve. But, whether you feature this at a party, or not, I really do hope you give this amazing Spanish garlic shrimp recipe a try soon. Enjoy!


Ingredients for 2 Spanish Garlic Shrimp Portions:
1 pound peeled and *deveined shrimp (look for the 21-25 per pound size or larger)
kosher salt to taste
1 teaspoon hot, smoked paprika, optional
1/4 cup extra virgin olive oil
4 cloves peeled garlic, slice thin
2 tablespoons dry sherry wine (or white wine and a pinch of sugar)
1 tablespoon chopped Italian parsley

* This video from Allrecipes shows how to properly devein shrimp