Spanish Shrimp
How we make it.
1 whole head of garlic cloves, grated
1 teaspoon red chili flakes
1 1/2 teaspoons paprika
Kosher salt, to taste
2 pounds shrimp, peeled and deveined
1 lemon, juiced and zested
1/4 cup sherry
Fresh parsley, chopped
Why we make it.
My best friend is the Shrimp Queen. I can't look at a shrimp without thinking of her. She loves it roasted, grilled, ceviche-d, cocktail-ed. You name it. Last week was her birthday so I made her dinner because dinner is the way to her heart that I know best. Carson comes from a proud line of beautiful Italian eaters and cooks. Enjoying cooking and eating together has always bound our souls. She was the one who told me to start this blog when I was in the dumps and needed an outlet. She's my greatest supporter and my dearest confidante. Spanish Shrimp is the least I could do for this gal when she turned 37. She has crept into her husband's lunch, prepared for his next workday, and sucked the tender flesh off each shrimp, leaving only the tails, and telling no one. She has steered her cart through Whole Foods, long after dark and 8 months pregnant, eating shrimp straight from the buffet box she hasn't yet paid for and called it heaven. Such is her devotion to crustacean. For her birthday she ate shrimp at my counter, straight from the pan, surrounded by people who love her, and I hope she thought that was heaven, too. That's why I made it.
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