Spanish-Style Shrimp with Smoked Paprika and Basil

Name: Spanish-Style Shrimp with Smoked Paprika and Basil
Yield: makes 4 appetizers or 2 entrées
Ingredients: 2 tablespoons olive oil; 3 garlic cloves, thinly sliced; 1 pound medium shrimp (21–25 count), peeled and deveined, heads kept intact; 1/2 teaspoon crushed red pepper flakes; Salt; 1/4 cup dry sherry or white wine; 1/2 teaspoon smoked Spanish paprika; 2 tablespoons butter; 1 tablespoon chopped fresh basil

December 14, 2011

This recipe is based on the much-loved Spanish dish called Gambas al Ajillo, or shrimp with garlic. The basil is not a traditional ingredient, but I like how its fresh flavor pairs with the sweet, garlicky shrimp. Smoked Spanish paprika, or pimentón, has a unique flavor and is well worth tracking down. You can find it at most specialty food stores, or in Latin markets. It’s typically much cheaper at the latter.

Cooks' Note

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