Cooking is all about making mistakes.
Sometimes you have to test recipes a few times before you get the desired result. Sometimes you just aren’t thinking straight. That was me, this past weekend.
I experienced two major cooking disasters: one involving avocado chocolate cookies, the other one a Chinese beef noodle soup.
I still haven’t recovered from those catastrophes, so I’ll avoid telling you about it.
But not everything has been a failure.
I have finally figured out the perfect way to make at home Catalan-style Garlic Shrimp, just like in Barcelona.
First off, let’s not forget that I’m not huge on shrimp. I like them only when they’re perfectly cooked with the right balance of flavours.
Otherwise I HATE them.
Just like a kid hates broccoli, cauliflower, fish, asparagus, or kale.
But with this Catalan-Style Garlic Shrimp it was love at first sight.
I don’t know what it is about this dish but it’s just perfect.
Maybe because it reminds me of Spain, Barcelona, Plaça de Catalunya, Gaudì, Montjuïic mountain... — I’d better stop, otherwise the need to go back to Barcelona is going to be too hard to resist.
Sorry for that, back to the shrimp.
I love the combination of flavors here.
There’s garlic, a bit of heat from the red pepper flakes, a hint of acidity from the lemon juice, and a spark of spring-green freshness from the parsley.
It all comes together so well, I’m sure you’re going to love it as much as I do (or at least so I hope!)
Catalan-Style Garlic Shrimp Print this recipe!
Serves 3 as a main course (or 6 as an appetizer)
¾ lbs / 340 gr small or medium shrimps, shelled and de-veined
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
2 garlic cloves, whole
¼ teaspoon red pepper flakes
¼ teaspoon paprika
2 tablespoons chopped parsley
Juice of ½ lemon
1 teaspoon fine grain sea salt
Sprinkle shrimp with salt and let sit for 10 minutes.
Heat olive oil and butter In a large skillet over medium-high heat.
Add garlic and red pepper flakes and saute’ for 30 seconds until fragrant.
Add shrimp and cook until they have turned pink about 2 minutes, stirring constantly.
Add lemon juice, paprika, and season with salt and pepper and cook for 1 further minute.
Sprinkle with chopped parsley and serve immediately.
One serving yields 260 calories, 18 grams of fat, 0 grams of carbs, and 24 grams of protein.