Tuesday, December 11, 2007

Spanish breakfast

Every cook has a spice or seasoning they couldn't live without. After salt and fresh cracked pepper, of course, mine would have to be pimenton. Essentially it's Spanish smoked paprika. It comes in three different varieties, picante (hot), agridulce (bittersweet), or dulce (sweet). I tend to use the picante because of the extra kick. I love the smokiness and the deepness it brings to my dishes. One of my favorite dishes to make using this beautiful spice is Spicy Garlic Shrimp over Scrambled Eggs. It's the perfect Spanish breakfast.

Spicy Garlic Shrimp over Scrambled Eggs
serves 6

1 lb large fresh shrimp (peeled & deveined, tails left on)
2 tsp pimenton picante
2 cloves garlic, minced
1doz large organic eggs
1/2 cup pickled red onions (*see note)
butter
olive oil
kosher salt and fresh cracked black pepper
toast, any kind you like - I use pumpernickel


First I marinate the shrimp briefly in 1 Tbsp olive oil, pinch of kosher salt, fresh cracked black pepper, 2 tsp pimenton, and two minced gloves of garlic. After about 15 minutes or so in the marinade, heat up a saute pan over medium heat, add the shrimp with the marinade and saute the shrimp until just cooked (about 2 minutes per side). At the end toss in the onions to heat through. While the shrimp cook I scramble some large organic eggs in a little butter and make some toast. Serve the shrimp over the eggs and garnish with scallions, parsley, cilantro, etc...

*Note: I like to make a batch of pickled red onions and store it in the fridge. If you don't have the time to do that just saute some thinly sliced red onions in a little olive oil adding salt and a few tsps of balsamic vinegar and cooked until caramelized.

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