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Spanish/Portuguese
Shrimp
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Saveur (7)
Mattika Arts (1)
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Medium (4)
Easy (3)
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Main Course (6)
Appetizers (4)
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Spring (1)
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Saute (3)
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09/04/2007
Sizzling Shrimp with Garlic and Parsley (Gambas al Ajillo)
This classic dish from Madrid simmers shrimp in a garlic-and chile-laced olive oil.
Issue #97
01/23/2001
Shrimp on the Griddle
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
Issue #42
11/13/2012
Tortillitas de Camarones (Shrimp Fritters)
These crisp-edged fritters get their earthy flavor from chickpea flour.
Issue #152
05/01/2010
Fisherman’s Paella (Paella a la Marinera)
This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010). Continue...
Issue #128
09/04/2007
Ham and Shrimp Croquettes (Croquetas de Jamón con Gambas)
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
Issue #97
03/28/2002
Shrimp with Garlic and Cayenne
Valencian food authority Llorenç Millo notes that aficionados of this dish (traditionally made with eel or crayfish from the marshes where rice is grown) add a whole hot chile to the sauce.
Issue #13
07/28/2011
Mixed Paella (Paella Mixta)
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
Issue #128
02/03/2008
Seafood Paella
The briny juices of clams and mussels enhance the deep, rich flavors of this easy paella.
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Source: Mattika Arts