Smoky Peel and Eat Shrimp a la Plancha

Smoky Peel and Eat Shrimp a la Plancha
PHOTO BY TATUM MANGUS

A la plancha is a style of cooking popular in Spain that uses high heat and a flat cooktop (like a griddle) to impart a slightly smoky flavor. Gambas a la plancha, or pan-seared shrimp, is traditionally served with the heads on and in their shells. Ours are halfway there so you’ll still be able to get your fingers a little messy. Thank goodness for napkins!

Smoky Peel and Eat Shrimp a la Plancha | Sitka Salmon Shares

Active time: 15 min
Total time: 20 min
Serves: 2


Ingredients

  • 1 pound spot shrimp, thawed and in their shells, roe reserved for another use
  • ¼ cup extra virgin olive oil, divided
  • 1 large garlic clove, minced
  • 1 teaspoon smoked or sweet paprika
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and freshly ground pepper
  • 1 tablespoon unsalted butter
  • Chopped fresh parsley leaves for garnish
  • Crusty bread for serving

Directions

Prep Ingredients

Rinse the shrimp and pat dry with paper towels. (For easier eating, use a pair of scissors to cut through the shell along the outer edge of the shrimp, following the curve until you reach the tail.) In a bowl, toss the shrimp with 1 tablespoon of the olive oil. In a small bowl, combine the remaining oil with the garlic, paprika, and lemon juice. Season with salt and pepper.

Cook Shrimp

Heat a large skillet, preferably cast iron, over medium-high heat until very hot. Add the shrimp and cook, turning occasionally, until the shells are pink and lightly charred in spots, 4 to 5 minutes.

Finish and Serve

Remove the skillet from the heat and stir in the paprika oil and butter, tossing until evenly coated. Garnish with parsley and serve with crusty bread and lots of napkins. 

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Pro Tips

Pair it Up

Pair it Up

Gambas a la plancha, a favorite at tapas restaurants, is traditionally served with a glass of chilled fino sherry. A slightly acidic albariño or vinho verde is also a great option.

Spice it Up

Spice it Up

Smoked paprika comes in two types–sweet and hot–and is found in specialty markets and online. Unsmoked sweet paprika is widely available and a perfect substitute.

Change it Up

Change it Up

Save the shells! Even though the shrimp has been cooked, their shells will still add lots of flavor to a seafood stock.

Lighten it Up

Lighten it Up

Butter adds a silky sweet finish to the sauce, but you can omit it or use the same amount of olive oil. 


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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