Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.
Amount to serve 4
1/2 kg (1-1/2 pounds) shrimp
2 garlic cloves
1/2 hot dried red pepper
6 tbsp olive oil
Peel the shrimps and discard the heads. Heat the oil in a frying pan or in a casserole and add the garlic, cut into thin slices. Leave on low heat until the garlic is golden brown. Add the hot red pepper, flaked. Add the shrimps and sauté for a minute.
Sprinkle with salt and serve immediately.
Recipe provided by Asoliva of Spain
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This page modified January 2007
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