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Culinary Adventures
Sep. 17th, 2004 09:53 amLast night, I made a Spanish tapas-style dinner.
I took a cast-iron skillet and heated up olive oil. Added in 1.5 heads (not cloves, heads) peeled garlic and cooked for a few minutes. Added small mushrooms and cooked a few minutes more (stirring constantly). Added medium (cooked) shrimp and a bag of "pimentos de padron", which are (mostly) mild small Spanish peppers. Cooked for a few minutes more, until the shrimp were heated. Ground some salt over the top.
Served with bread to sop up the oil, which had a lovely buttery flavor from the shrimp and mushrooms. Last time I made this a couple weeks ago, I also did a pitcher of sangria.
Fabulous. Easy, too.
I took a cast-iron skillet and heated up olive oil. Added in 1.5 heads (not cloves, heads) peeled garlic and cooked for a few minutes. Added small mushrooms and cooked a few minutes more (stirring constantly). Added medium (cooked) shrimp and a bag of "pimentos de padron", which are (mostly) mild small Spanish peppers. Cooked for a few minutes more, until the shrimp were heated. Ground some salt over the top.
Served with bread to sop up the oil, which had a lovely buttery flavor from the shrimp and mushrooms. Last time I made this a couple weeks ago, I also did a pitcher of sangria.
Fabulous. Easy, too.
