You are here: Seasoned Cooking » All Issues » August 2004 Issue » This Article » Page 2
 
August 2004 Issue
Spanish Food for a Hot Month
by J. Sinclair
Table of Contents | Single-page view
Page

Related Sites

Recipe Source (formerly SOAR)

Recipe Source (formerly the Searchable Online Archive of Recipes) is the place to find recipes! Over 70,000 recipes are on file at this site.

The Vegetarian Resource Group

We have vegetarian and vegan recipes, vegetarian and vegan nutrition information, vegetarian and vegan cookbooks, Vegetarian Journal excerpts, vege...

MacCheese.com

Get free macaroni and cheese recipes from this fun and lively site. You’ll love these unique mac & cheese ideas! Cool gifts for macaroni lovers too.

Texas Cooking Online

Your source for southwestern cooking!

MagicOrnament.com

Surprise picture or gift announcement magicly appears when the magic ornament lights up on your Christmas tree! Demo features gold and silver Mag...
 

Garlic Shrimp

Make sure you have plenty of bread near this dish ... it's great for sopping up the delicious juices!
  • 1/4 cup olive oil
  • 4 large cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 lb. medium shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry sherry
  • 1 teaspoon paprika
  • Chopped fresh flat-leaf (Italian) parsley for garnish
In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute.

Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes.

Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.

  • Yields: 8 appetizer servings
  • Preparation Time: 10 minutes
 

 

Spanish Bread

Salty ham gets added to flavored toast and the fun begins.
  • 24 slices French bread
  • 1 clove garlic
  • 1 mellow tomato
  • Pinch salt
  • Olive oil for brushing
  • 24 slices smoked ham
Toast the slices of bread (pan-fried slices are best). When they are still hot, rub them with the clove of garlic until they get some of the taste. Then rub them with half of the tomato. Sprinkle each slice with a bit of salt, brush on some olive oil and finally add the slice of ham on top of each piece of toast.
  • Yields: 8-12 appetizer servings
  • Preparation Time: 15 minutes
 

 

Roasted Almonds

Spicy almonds are always a treat and fun to pop in your mouth.
  • 2 cups whole blanched almonds
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1 teaspoon cumin
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
  • 1 tablespoon coarse salt
Preheat the oven to 300F.

Toss the almonds with the other ingredients and place in a single layer on a baking sheet.

Roast the almonds in the preheated oven until golden brown, about 15 to 20 minutes. Allow to cool before serving.

  • Yields: about 2 cups
  • Preparation Time: 20 minutes
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.