As I told you yesterday, I was inspired to make my own Spanish tapas dish based on a dish I recently tried, Squid a la Plancha. Basically it was tender pieces of grilled squid doused in a garlicky roasted red pepper vinaigrette. I posted the vinaigrette yesterday. But don’t be limited to using it for squid or shrimp. You can drizzle it over white fish, chicken, or even a salad. A big platter of these would make an awesome party appetizer!
I’m so excited about how my new plates photographed for this post. I’ve been working hard to gather equipment needed to bring you better content. I have a lot more things in store!
Shrimp a la Plancha
1 lb shrimp (21-25 shrimp/lb), de-veined with the tail left on
1 tbsp olive oil
1/8 tsp smoked paprika
Salt and pepper, to taste
Spanish Roasted Red Pepper Vinaigrette, to taste (I used about 3 tbsp)
Fresh oregano, to garnish
1. Pat shrimp dry with paper towel to prevent them from steaming. Toss shrimp with oil, paprika, and salt and pepper.
2. For a grill pan or skillet: pre-heat over medium to medium-high heat. Cook shrimp on one side, until coral pink and opaque, about 2-3 minutes. Flip and cook another minute or two until shrimp are no longer grey. For a grill: follow the same cooking instructions, however skewer shrimp so they are easy to turn or use a piece of foil to prevent shrimp from falling through the grate.
3. Add cooked shrimp to a bowl and toss with vinaigrette. Serve immediately.