Shrimp Pintxos

No ratings yet

We've taken one of Spain's most popular tapas - Gambas al Ajillo - and turned them into a delicious Basque Country pintxo!

Course 15-Minute meal, Appetizer, Side Dish

Cuisine spanish

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 199kcal

Author Marlynn Schotland

Equipment

1 Large Skillet
10-12 food picks or small skewers

Ingredients

10-12 thinly sliced baguette slices
2 Tablespoons olive oil
1 pound large shrimp, peeled and deveined
½ teaspoon kosher salt
10 garlic cloves, thinly sliced
½ cup olive oil
1 teaspoon red pepper flakes
1 teaspoon ground paprika
2 tablespoons sherry wine
2 teaspoons fresh lemon juice
¼ cup finely chopped parsley
½ finely diced red bell pepper.

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Brush one side of each of the baguette slices with olive oil. Place on the prepared baking sheet. Bake at 400°F for about 7-8 minutes, or just until the slices are crisp and slightly golden.
Pat the shrimp dry with a paper towel. Season with salt and toss to combine. Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the garlic, red pepper flakes and stir, cooking for about 1 minute.
Add the shrimp and paprika. Cook for about 1 minute on each side.
Pour in the sherry wine, lemon juice, and sprinkle in the chopped parsley. Stir to combine.
Remove the shrimp and transfer to a plate, leaving the oil, garlic, and seasoning in the skillet.
Add the diced red peppers to the skillet. Stir and cook over medium-high heat for 1-2 minutes, just until the peppers are softened. Remove from heat.
Add 2-3 pieces of shrimp to the top of each baked baguette slice.
Top each with a small spoonful of the red peppers.
Pierce each pintxo through the center with a food pick or small skewer. Serve immediately.

Notes

Makes 10-12 pintxos.

You can double this recipe for larger gatherings.

Storage: This dish is best enjoyed soon after it is cooked. However, you can combine the red peppers with the shrimp mixture and allow to cool, then store in an airtight container in the refrigerator for 1 or 2 days.

Reheat:When you're ready to serve, reheat the shrimp mixture in a skillet over low-medium heat just until the shrimp are heated through, about 1-2 minutes. You can also microwave for 30 seconds. Take care not to overcook the shrimp during reheating. Then top baguette slices and skewer.

I do not recommend freezing this dish.

Nutrition