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This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serv
In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.
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Recipe courtesy The Neelys
This is a very simple tapa recipe from Cadiz. I haven't made this yet so I don't really know how many it will make, just guessing at the amount. Posted for Zaar World Tour III.
I love orzo pasta. This recipe is from Rachael Ray.
"Large shrimp are marinated in lime juice and garlic, then pan-fried to a bright pink color and served with a flavored rice mixture. The dish is garnished with sour cream, lime wedges, and cilantro."
Spicy garlic shrimp...YUM YUM YUM! Flies off the table in seconds. Recipe source: Sunday newspaper.
No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5.
Sizzling spanish seafood, perfect for a summer's evening or a tapas party. To butterfly the shrimp simply slit them lengthways but don't go all the way through and remove the vein.