Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) →

Iberian Garlic Shrimp and Calamari (Camarón y Calamar Ajoso) is inspired by one of my favorite Spanish tapas. Serve as an hors d’oeuvre or first course for a larger meal, or pair with sauteed bitter greens or baby spinach and pine nuts as a delicious light meal you can have on the table in less than a half-hour. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and calamari with sauteed greens on the side for a more substantial meal. Don’t forget the crusty bread to dip in the rich spicy sauce. Vamos a tapear! y Buen provecho! 

Iberian Garlic Shrimp and Squid
Serves 4

Ingredients:

• 3 tablespoons of Spanish extra-virgin olive oil

• 5 garlic cloves, thinly sliced

• 16 large shrimp (21-25 count), peeled.

• 1/3 pound of squid; tubes cut into ½ inch rounds

• 2 teaspoons Red Pepper Paste (or one small dried chile pepper of your choice)

• 1 tablespoon dry sherry or white wine

• 2 teaspoons fresh lemon juice

• 1 teaspoon chopped parsley

• Salt to taste

Directions:

1. Heat the olive oil in a medium sauté pan or cast-iron skillet over medium-high heat.
2. Sauté the garlic cloves until just beginning to brown, about 2 minutes.
3. Add the shrimp and stir for a minute; add the squid and stir; add the red pepper paste and continue to cook, stirring occasionally, for another 2 minutes. (Don’t overcook or the shrimp and squid will be rubbery.)
4. Add the sherry and lemon juice and cook for another minute.
5. Season to taste with salt, sprinkle with parsley and serve with a crusty bread to dip in the delicious sauce.

Garlic Shrimp with Sauteed Greens →

Garlic Shrimp (Gambas al Ajo) is one of my favorite Spanish tapas. Paired with sauteed bitter greens or baby spinach and pine nuts, it's a delicious light meal you can have on the table in less than a half-hour. Place a couple of shrimp on a small mound of greens and serve as the first course to a larger meal. Add a thin pasta like Capellini, tossed with the sumptuous garlicky-sherry-olive oil sauce, topped with the shrimp and the sauteed greens on the side for a more substantial meal. As an appetizer, the shrimp can be served warm or at room temperature. Don’t forget the crusty bread to dip in the rich spicy sauce. Buen provecho! 

Serves 4 as a light meal or 6-8 appetizers
Ingredients:

• 1/3 cup olive oil

• 4 cloves garlic, cut into thin slices

• 1 bay leaf

• 1/4 teaspoon dried red pepper flakes

• 1 pound large shrimp, shelled

• 1 1/4 teaspoons salt

• 1/4 teaspoon fresh-ground black pepper

• 3 tablespoons dry sherry

• 2 tablespoons lemon juice

• 3 tablespoons chopped fresh parsley

Preparation:

1. In a large frying pan, heat the oil over moderate heat. Add the garlic, bay leaf, and red pepper flakes and cook for 3 minutes, stirring occasionally.

2. Add the shrimp, salt, and black pepper to the pan and stir to combine. Cook, stirring occasionally until the shrimp are just done, 4 to 5 minutes.

3. Stir in the sherry, lemon juice, and parsley.

FISH ALTERNATIVES: Squid would be delicious with the garlic sauce. Cook it quickly (for about two minutes), or it will become tough and rubbery. Sea scallops are another alternative; cook them for about two minutes per side, without stirring, so they brown nicely.

Wine pair: sauvignon blanc, rosé, Vermentino, or an albariño would work nicely.

Adapted from: https://www.foodandwine.com/recipes/shrimp-in-garlic-sauce

Shrimp Egg Foo Yung →

Egg Foo Yung is a Chinese omelet with a savory umami-laden sauce. I have had this recipe for years and adapted it so many times I can’t find the original version. For the Foo Yung purist, it is not completely authentic because it has evolved over time to suit my tastes. The beauty of the concept of an omelet transcends culture, whether a French omelet, a Spanish frittata, or Chinese Foo Yung, the vehicle is beaten egg with your choice of whatever leftovers you have in the fridge along with herbs or other flavors that you like and have on hand. Experiment with omelets, French, Spanish, Chinese, you won’t regret it. They’re easy to make, a satisfying way to use leftovers, and healthy to eat.

Makes 8 omelets
Ingredients:

For the Sauce:

• 1 cup chicken stock

• 2 tablespoons soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon dry sherry

• 1 tablespoon cornstarch

• 2 cloves garlic, thinly sliced

• 1 1⁄2" pieces ginger, peeled and thinly sliced

• 1 teaspoon sugar

For the Egg Foo Yung:

• 1 ½ cups of small shrimp, or chopped larger ones (See *Note)

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• ¼ teaspoon white pepper

• 1 1⁄2 teaspoon rice wine vinegar

• 1 teaspoon dry sherry

• 1/2 teaspoon sesame oil

• 2 teaspoons grated ginger

• ¼ cup canola oil for frying

• 1⁄2 cup water chestnuts, finely chopped, drained and squeezed dry (optional)

• 1⁄2 cup bean sprouts coarsely chopped

• 1 tablespoon chopped cilantro (optional)

• 1⁄3 cup sliced scallions, plus more sliced green parts for garnish

• 6 eggs, beaten

Instructions:

Make the sauce:

1. Bring stock, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sherry, 1 tablespoon cornstarch, the garlic, sugar, and ginger to a boil in a 1-qt. saucepan over high heat. Cook, whisking, until thickened, 2-3 minutes; strain sauce and keep warm.

Make the Foo Yung:

1. Add a tablespoon of canola or peanut oil to a fry pan or wok. Once the oil is shimmering, add the chopped shrimp and stir-fry for a minute. Remove to a bowl.

2. Combine a tablespoon of soy sauce, the cornstarch, and sesame oil, beaten eggs, bean sprouts, scallions, white pepper, and shrimp in a bowl.

3. Add ¼ cup canola (or peanut) oil to your fry pan or wok. (A wok works best.)

4. Using a ladle and working in batches, gently lower 1⁄2-cup amounts of egg mixture into the oil turning back toward the center any excessive run-off the edges; cook, flipping once until omelets are puffed and brown, 1 1⁄2-2 minutes.

5. Using a slotted spoon, transfer omelets to paper towels.

6. Serve drizzled with reserved sauce; garnish with sliced scallions.

*Note: you can substitute crab meat or combine shrimp and crab.
Wine pairing: a dry Riesling, or Gewurztraminer, Sauvignon Blanc, or beer.
Another recipe version: https://tasteasianfood.com/egg-foo-young/