Shrimp Tapa with Chilis and Garlic

We used to have shrimp cook-off nights when I lived in Washington DC. Unfortunately it's hard to find the right size of shrimp in Turkey, but I finally found a website from where I can order the perfect sized shrimp. So I start my series of shrimp tapas recipes.



The first recipe is a very simple Spanish influenced recipe that is adaptable for different variations. It is very important that you have the right size of shrimp and adjust your cooking accordingly. The trick is to not overcook the shrimp while still achieving the right color.

Wash, peel and de-vein 8 medium or large sized shrimp.

Chopped 1 dried chili, and wash two dried chillies
Coarsely chop three cloves of garlic, or you can slice them lengthwise
Optional few small slivers of fresh ginger
Chop 3 scallions into 3cm pieces

Heat a medium sized stick pan- It's better not to use teflon because it may start smoking
When the pan is hot, add 1/4 cup of olive oil
Optionally, you can also add 1-2 tablespoons for butter for additional flavor
Add the garlic and chili, and ginger if desired, after a minute or two, when the oil is hot but not smoking
Cook for two to three minutes
Add the shrimp when the oil is still hot but not smoking, reduce heat to medium
Do not touch the shrimp so they form a crust on the bottom- leave them alone for two minutes.
Sprinkle with salt and freshly ground black pepper
Using a spatula, flip the shrimp and slightly stir the rest to avoid burning the garlic and chilis
Add the green onions, and cook for another 30 secs or so. The shrimp was already cooked for the most part, this is just to add color again.



Place in a bowl. Decorate with chopped green onions and dill and serve while hot. Make sure to prepare some bread on the side to dip in the juice. The juice from the shrimp, mixed with olive oil infused with garlic, chili and ginger is not to be missed!