Skill required: You know how to cook
1/2 cup of butter (one stick)
1/2 cup of olive oil
2 tablespoon chopped garlic (6 cloves)
2 lb medium shrimp, peeled
1/4 cup of beef broth
1/3 cup lemon juice
1 teaspoon bittersweet pimentón (Spanish smoked paprika)
3 tablespoon dried chili peppers, crushed
2 bay (laurel) leaves
1/2 cup sherry wine
Salt and black pepper, to taste
1/2 cup chopped parsley
2 cups rice
1. Bring to a boil 2 cups of rice in 4 cups of water.
2. Lower heat and simmer for 20 minutes.
3. Melt together butter, olive oil, and garlic, and simmer until light brown; set aside on low heat.
4. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.
5. Heat oven to 500 degress F with large ceramic dish on oven shelf. When the dish becomes very hot, remove to the top of the stove.
6. Bring butter and olive oil solution to a boil and add immediately.
7. Add shrimp and stir with a wooden spoon until they turn pink.
8. Add sherry and beef broth, which has been brought to a boil. Stir and return to oven for 5 minutes.
9. Serve with rice and bread, to absorb the juices.
Yield: 4 servings
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Return to Seafood Recipes
Return to Recipe Index
Return to Pieces
Sar's Occasional Blog
Or, go to SarAdora's Spanking Erotica - main menu.