Memorial day has been considered the unofficial start of the summer season. It is also the day that the community pools open up to the public. After a series of dreary rain days, I am ready for summer.One of the comfort foods that we eat during summer were seafood. Lobster were somewhat reasonably priced since it is in season. As for my family, we love to eat crabs and shrimp. The constant work of peeling each item maybe a fraustration to anyone but to us it is a social thing. We keep on peeling each limb and eat the food with our hands, most of the time we eat it with rice.
I want to share one of the great recipes that I got from this book: The cuisines of Spain by Teresa Barrenechea. I was hooked on tapas when we were in Madrid. This is one of my favorites. Enjoy!
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Gambas a la plancha
Pan Grilled Shrimp
ingredients:
1/4 cup olive oil
juice of 1 lemon
2 teaspoons of coarse salt
1 pound medium-large shrimp
Whisk together olive oil, lemon juice and salt until well blended. Dip the shrimp to coat lightly.
Heat skillet over high heat. Add the shrimp in a single layer. Sear for two minutes. Turn the shrimp and sear for another 2 minutes or until golden.
Serve immediately.
Serves 6.
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Add on:
I love to eat this with white rice. I make a sauce dip which consists of a mixture of soy sauce and vinegar.
Hope you enjoy it as I did.
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