Spanish-Style Shrimp with Smoked Paprika and Basil

Name: Spanish-Style Shrimp with Smoked Paprika and Basil
Yield: makes 4 appetizers or 2 entrées
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, thinly sliced; 1 pound medium shrimp (21–25 count), peeled and deveined, heads kept intact; 1/2 teaspoon crushed red pepper flakes; Salt; 1/4 cup dry sherry or white wine; 1/2 teaspoon smoked Spanish paprika; 2 tablespoons butter; 1 tablespoon chopped fresh basil

December 14, 2011

This recipe is based on the much-loved Spanish dish called Gambas al Ajillo, or shrimp with garlic. The basil is not a traditional ingredient, but I like how its fresh flavor pairs with the sweet, garlicky shrimp. Smoked Spanish paprika, or pimentón, has a unique flavor and is well worth tracking down. You can find it at most specialty food stores, or in Latin markets. It’s typically much cheaper at the latter.

Cooks' Note

Recipe notes

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