Spanish Garlic Shrimp with Manchego Cheese & Rosemary (Tapas Recipe)
Spanish Garlic Shrimp with Manchego Cheese and Rosemary is a fantastic Spanish tapas recipe that’s quick and easy to make. This recipe is a variation of the classic Gambas al Ajillo recipe and adds a couple more typical Spanish ingredients: Manchego cheese and rosemary. Combined with large fresh shrimp, loads of garlic, and olive oil, this tapas recipe can be whipped up in one pot in around 15 minutes! Makes tapas of 2-3 servings. Serve with plenty of fresh bread to soak up the delicious paprika, rosemary, and garlic-infused oil.
Equipment
- 1 large frying pan or skillet (12-inch / 30cm)
- 1-2 small earthenware dishes, approx 4-6 inches / 10-15 cm (optional for serving)
Ingredients
- 1 lb 16 oz. / 450g large shrimp peeled and deveined
- 5 tablespoons of extra virgin olive oil
- 10 garlic cloves sliced fine
- 1 heaped teaspoon of Spanish sweet paprika
- 2 tablespoons of sherry
- Juice of ½ a lemon
- 1 large sprig of fresh rosemary half finely chopped, keep the other half sprig whole
- Sea salt & cracked black pepper for seasoning, to taste
Instructions
Step 1 - Prepare shrimp
- First, peel and devein the shrimp. As an option, leave the last section of the tail shell on to help with serving as finger food.1 lb 16 oz. / 450g large shrimp peeled and deveined
- Once ready, clean in some fresh water. Pat dry shrimp with a paper towel and season lightly with some crushed sea salt.Sea salt & cracked black pepper
Step 2 - Fry shrimp
- On high heat, add the olive oil to a pan, and when hot, add the shrimp. Cook shrimp for 1-2 minutes per side. You should see the shrimp start to change to an orange color.5 tablespoons of extra virgin olive oil
Step 3 - Add garlic and other ingredients
- Next, add the sliced garlic and stir through. Immediately after adding the garlic, reduce heat to medium.10 garlic cloves
- After 1-2 minutes, add the sweet paprika, lemon juice, sherry, and rosemary (chopped and the whole sprig). Stir through and cook for another 1-2 minutes or until the shrimp look fully cooked.1 heaped teaspoon of Spanish sweet paprika, 2 tablespoons of sherry, Juice of ½ a lemon, 1 large sprig of fresh rosemary
Step 4 - Serve
- Transfer into an earthenware dish (or serve straight out of the pan) and season to taste with some salt and cracked black pepper.
- Garnish with a few manchego shavings. Serve with plenty of fresh bread to soak up the delicious oil.
