Spanish Style Garlic Shrimp With Ham And Bell Peppers Recipes

Steps:

• Rinse the shrimp and pat them dry.
• Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes.
• In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl.
• Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color.
• Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened.
• Add the shrimp and sauté the mixture over moderately high heat, turning the shrimp, for 3 minutes.
• Add the sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through.
• Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

Steps:

• Rinse the shrimp and pat them dry. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the shrimp and sauté the mixture over moderately high heat, turning the shrimp, for 3 minutes. Add the Sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Steps:

• In a large, heavy skillet set over moderately high heat, heat the oil until it is hot.
• Add the garlic and cook, stirring, until it is pale golden.
• Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch.
• Sprinkle the shrimp with paprika and cook the mixture, stirring, for 30 seconds.
• Add the sherry, boil the mixture for 30 seconds, and sprinkle with parsley.
• Season the mixture with lemon juice, salt and pepper to taste, and transfer it to a serving bowl.
• Serve at room temperature.