Spain, how I love the. The flirtatious language, the long lunches and late dinners. Time with family and friends and a focus on the now. And the food. Simple, yet refined. Fresh and full of flavor. Timeless. After spending much of the past 3 months in Spain, I have returned to Sydney craving, longing for, Spanish food. So I started cooking more. Not from my Movida cookbooks, but from my taste memories. Here’s to leisurely lunches, prepared simply with the best of what’s around.
Shrimp and Garlic
12 raw shell-on shrimp
2 cloves of garlic, minced
2 tbls good quality olive oil, preferably Spanish
seasalt, Maldon used
Heat olive oil in a fry pan over medium high.
Add garlic and sauté for 30 seconds.
Add shrimp and sauté until they start to turn pink.
Flip over and sauté other side until cooked through.
Garlic will caramelize a bit and be unctuous, in a good way.
Remove from pan and sprinkle generously with sea salt. Serve with a gorgeous Albariño white wine or Valdepeñas red wine, enjoy and taste some flavors of Spain.