Thursday night found me with shrimp to use up and a craving for Jaleo-style garlic shrimp. Unfortunately, no one bought me the Jose Andres cookbook for Christmas, despite all my not-so-subtle hints. Instead, I decided to improvise, and came up with this pseudo-Spanish meal:
Garlic Shrimp:
Some shrimp, peeled and deveined
half a lemon
red pepper flakes
a couple crushed garlic cloves
olive oil
cilantro, chopped.
a bit of red onion, chopped
salt and pepper
Sautee red onion, then garlic, in olive oil. Squeeze lemon over shrimp. Toss with salt, pepper and red pepper flakes. Add shrimp – cook until opaque. Add a bit of cilantro, and you’re done.
Paprika-scented potatoes
Red potatoes, cut into small pieces
Olive oil
salt and pepper
paprika (I used Hungarian sweet, b/c it’s what I had)
Smoked garlic (Not sure how hard this is to find – I found it in the big market when visiting Philadelphia).
cilantro, chopped (just a bit).
Toss potatoes with other ingredients, and just a light coating of olive oil. Bake at 400 for about 50 minutes or so.
Spinach and mushrooms in sherry vinegar
Note: What I’d hoped to make was a spinach sautee with pine nuts, as I’d had at Jaleo recentlyr, but I couldn’t find my pine nuts. I improvised with the vinegar, but it was a bit stronger than I’d hoped. Perhaps a bit less (didn’t measure) and some brown sugar?
Some baby spinach
some red onion, chopped
a clove or two of garlic, minced
some mushrooms, chopped
sherry vinegar
Sautee onion for 10-15 min on low, to let out some of the sugars, add garlic, then mushrooms, then spinach. Add a drizzle of sherry vinegar to finish.