Tag: European
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
This Spanish tapas dish is to die for and incredibly easy to make. You can use any type of mushrooms and shrimp that you like. I used cremini mushrooms and black tiger shrimp. If using shrimp smaller than 16/20 count, they will only take a minute aside to cook. Any longer, the shrimp will turn out rubbery. You can eat this as a tapas or as a main course with a side salad.
Ingredients
- 16 oz cremini mushrooms sliced
- 4 tbsp olive oil
- 8 garlic cloves minced
- 1 lb 16/20 count shrimp peeled and deveined
- 1/2 tsp hot Spanish paprika
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up 3 tbsp of olive oil in a large sauté pan over medium heat. Add in the mushrooms.
- Cook for 8 minutes. Add in 4 minced garlic cloves and parsley. Cook for 2 more minutes. Remove from the pan and place in a serving dish.
- Pat the shrimp dry with paper towels and season with salt and pepper. In the same pan, heat up the other tbsp of olive oil. Add the shrimp in a single layer. Cook for 2 minutes on the first side.
- Flip the shrimp. Toss in the rest of the garlic. Cook for 2 more minutes.
- Toss with the Spanish paprika and cook for 1 more minute.
- Layer the shrimp over the mushrooms and serve.
Penne with Peas and Pancetta
Penne with Peas and Pancetta
This is a great example of how Italian cuisine can be simple using minimal ingredients, yielding massive flavor. Penne pasta was what I had on hand, but orecchiette, shells, bowtie, or just about any other type will work.
Ingredients
- 1 lb dried penne pasta cooked al dente according to package directions
- 1 tbsp olive oil
- 8 oz pancetta diced
- 1 small yellow onion diced
- 6 garlic cloves minced
- 1 1/2 cups frozen peas
- 1 cup chicken stock
- 1 tsp crushed red pepper
- 1 tsp cracked black pepper
- 1/2 cup parmesan cheese grated
- parmesan cheese shredded
Instructions
- Add olive oil to a large pan over medium heat. Brown the pancetta for 8 minutes.
- Stir in the onions and garlic. Cook for 2 minutes.
- Pour in the chicken stock. Stir in the peas and black and crushed red pepper. Bring to a light simmer and cook for 5 minutes.
- Stir in the penne and grated parmesan cheese. Cook for 2 minutes.
Italian Monkfish Kabobs
Italian Monkfish Kabobs
The pour man’s lobster is very underrated. Having a slight flavor of lobster with the firm consistency of a fish, monkfish is quite versatile and great on the grill. I marinated the fillets in olive oil, garlic, basil, and crushed red pepper for 30 minutes; skewered with a grape tomato, and grilled only for 10-12 minutes in total. If you don’t have a grill, you can leave the fillets whole and bake in the oven for 15 minutes at 400°.
Servings: 4
Equipment
- metal skewers
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 4 monkfish fillets each cut into 4 pieces
- 2 tbsp olive oil
- 4 garlic cloves minced
- 1/4 cup basil finely chopped
- 1 tsp salt
- 1 tsp crushed red pepper
- 4 grape tomatoes
Instructions
- Marinate the monkfish with the ingredients for 30 minutes.
- Place 4 pieces of monkfish on metal skewers. Put a grape tomato on top of each skewer.
- Let your charcoal get gray in the chimney starter. Pour the charcoal in the grill and place on the grate. Put the skewers directly over the charcoal.
- Gril for 5-6 minutes a side.
