The foods of Spain are as magical as the country. Paella, Jamon Serrano and Tortilla Espanola all seem to evoke the same conditioned response for everyone that has ever been there…when do we eat?!!!

One winter I was lucky enough to know a colleague who was working in a restaurant in Madrid and talked me out of going to Tahiti on my vacation. A free place to stay and free food were just the two things I needed to make the switch, and the thought of wandering around a city I had never been to was the icing on the cake. Air France here I come!

Since I was on a serious jet lag when I got to Spain, breakfast was actually siesta time. I would bolt down from my room to the downstairs bar and grab a coffee and something to snack on. Usually it was anchovies and fresh baguette, but sometimes if I was lucky, or just early I would find Gambas al Ajillo or garlic shrimp. I cannot tell you how tasty these were, served on little earthenware plates or ramekins. This, my coffee or an early beer was just the perfect way to start another lazy day in Madrid.

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Gambas Al Ajillo— Garlic Shrimp with Sherry

Printable version of this Garlic Shrimp recipe (word doc)

Yield: 4 portions

Ingredients:

20 peeled prawns
3 cloves of garlic, chopped
2 chilli peppers, dried
pinch of cayenne or red pepper

2 tablespoons sherry

2 tablespoons oil

2 tablespoons butter

Instructions:

1.     Place the oil in a sauté pan, heat until just about smoking.

2.     Peel and wash the prawns. Dry them off with a paper towel and add them to the sauté pan. Quickly add the garlic and the peppers, cooking until the shrimp are just about cooked.

3.     Add the sherry, deglaze, finish with the butter, remove from the heat and serve with warm crusty bread.

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