Spicy Spanish Garlic Shrimp Over Paella Rice Cakes

 

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Any leftover rice can work in this dish. I had leftover paella rice and that works well with the Spanish shrimp.

Spicy Spanish Garlic Shrimp 

Ingredients

1 lb large shrimp peeled and deveined

Kosher salt

1/4 cup olive oil

5 large garlic cloves, grated

1/2 teaspoon red pepper flakes 

1 teaspoon smoked paprika

2 tablespoons dry sherry 

2 tablespoons fresh lemon juice

Chopped fresh parsley for garnish

Paella Rice Cakes, see the recipe below

Directions

In a large skillet, fry the rice cakes until golden brown on both sides and place on a platter. Use the same skillet to saute the shrimp.

Pat the shrimp dry and season with kosher salt. 

Heat the oil over medium heat until shimmering but not smoking. 

Add the shrimp, garlic, red pepper flakes, and paprika. Cook briefly, and toss regularly until the shrimp are pearly pink.

Cook another minute. Remove the pan from the heat.

Stir in sherry lemon juice. Garnish with parsley and serve the shrimp over the rice cakes.

Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

Paella Rice Cakes

Ingredients

2 cups leftover cooked paella rice, without meat or seafood.

1 tablespoon flour

1.2 cup grated Gruyere cheese

1 egg

Panko breadcrumbs

Olive oil

Directions

Combine the rice flour cheese and egg until well blended. Form into 4 equal patties and coat each patty in panko crumbs. Refrigerate for an hour or longer.

Add enough oil to cover the bottom of a large skillet. Heat until shimmering. Cook the rice cakes until golden brown on both sides. Place on a plate and cook the shrimp in the same skillet.

Tuscan Kale

Ingredients

1 tablespoon olive oil

Salt and pepper to taste

1 garlic clove - minced

1 bunch Tuscan kale, stems removed and leaves coarsely chopped

Directions

Wash well and add to the saucepan with water on the leaves. don;/t drain, just pick up the leaves with your hands from the washing water.

Cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. Once the volume of the kale is reduced by half, uncover and stir in the garlic, and olive oil. Cook while stirring for 2 more minutes. Add salt and pepper to taste.