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This classic Spanish tapas dish, essentially spicy shrimp poached in olive oil, is a hit at cocktail and dinner parties.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact. Pat dry with paper towels.

  • In a 10-inch skillet or clay pot (follow manufacturer’s instructions) add olive oil, garlic, shrimp (in an even layer), peppercorns, chile pepper, salt, paprika, and parsley. Heat over medium until oil begins to bubble. Cook 2 minutes or until garlic is golden brown and shrimp is opaque, stirring occasionally. Remove from heat. Serve with crusty bread.


Because hot chile peppers, such as Fresnos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts

298 calories; 20 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 122 mg cholesterol; 287 mg sodium. 210 mg potassium; 14 g carbohydrates; 1 g fiber; 1 g sugar; 18 g protein; 0 g trans fatty acid; 102 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 2 mcg folate; 0 mcg vitamin b12; 73 mg calcium; 1 mg iron;


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