Garlic Shrimp (Spanish Gambas al Ajillo)

This is a delicious feast that is very simple to create. My favourite way to cook this recipe is in several small clay cazuelas or one large one for larger groups. The sauce is out of the ordinary and delicious!

½ cup butter (one stick)
½ cup extra-virgin olive oil
2 Tbsp. garlic, chopped (6 cloves)
2 lb medium shrimp, peeled
¼ cup beef broth
1/3 cup lemon juice, freshly squeezed
1 tsp. bittersweet pimentón (Spanish smoked paprika)
3 Tbsp. dried chili peppers, crushed
2 bay (laurel) leaves
½ cup sherry wine, manzanilla or Fino
sea salt
black pepper, freshly cracked
½ cup parsley, chopped
2 cups Calasparra rice

Bring to a boil 2 cups of Calasparra rice in 4 cups of water. Lower heat and simmer for 20 minutes. Melt together butter, olive oil, and garlic, and simmer until light brown; set aside on low heat. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.

Heat oven to 500°F, with large terra cazuela or ceramic dish on oven shelf. When the cazuela becomes very hot remove to the top of the stove.

Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink. Add sherry and beef broth, which has been brought to a boil. Stir and return to oven for 5 minutes.

Serve with Calasparra rice and bread, to absorb the juices.

Makes 4 servings.