Barcelona Shrimp with White Wine Thursday, April 9, 2015


A Great Smoky Mountain Catering Company Recipe
Chef Alvin Fernandes

1/4 cup extra virgin olive oil
3 teaspoons very fresh garlic, chopped
1/8 teaspoon hot red pepper flakes or more to taste
1 teaspoon sweet paprika
1 pound jumbo shrimp, peeled and deveined (tails can be left on)
1/4 cup white wine
1/2 teaspoon sea salt
A dash or two of freshly ground black peper
2 tablespoons chopped fresh parsley
Lemon wedges for serving (optional)


Heat olive oil in a heavy skillet over medium heat. Add the garlic, red pepper and paprika. Stir to heat through. Stir in shrimp and cook, stirring until the shrimp are starting to turn pin. Pour over the wine and add salt, pepper and parsley and continue to stir until sauce is hot. Serve with lemon wedges.

If you wish, you may add finely chopped tomato and onion just before you add the shrimp.