Garlic Shrimp

This is a recipe for Spanish style garlic shrimp that my mom got while we were living in Spain back in the 80s. It's very fast to make, and incredibly decadent and fabulous. I almost didn't make it tonight because I was tired and didn't feel much like cooking, but now I'm SO glad that I did. You should have seen us eating this, oohing and ahhing and making other yummy noises like Bill Murray in What About Bob?

Be sure to serve this with lots of crusty French bread for sopping up the delicious sauce!



Garlic Shrimp

½ c olive oil
1/8 lb (1/2 stick) butter
1 head garlic
1 Tbsp crushed red pepper
5 lbs cooked, peeled shrimp
½ c cooking sherry or white wine

In a frying pan, melt the butter and olive oil together. When the butter has melted, add coarsely diced, peeled garlic and cook until garlic becomes soft. Add red pepper and shrimp; coat with garlic sauce. Stir until shrimp are warm. Add sherry or wine and simmer for 1 minute.

Sangria

Sangria

Fruit: at minimum, 2 oranges (one sliced, one squeezed), 1 apple and 1 lemon (sliced). Sliced peaches, bananas, pears or melon are also good.
1/2 cup sugar
1 cup Triple Sec
1 bottle cheap red wine
1 stick cinnamon, if desired

Mix fruit with sugar and Triple Sec; add wine. Add cinnamon stick, if desired. Let sit for at least 2 hours.

Optional: Before serving, add 1 cup 7-Up, Sprite or club soda, or 1/2 cup brandy.

Norma's Flan

Caramel
1 cup sugar
water

Place sugar in a metal loaf pan. Sprinkle with very little water. Heat over high heat, stirring until brown. Spread over sides of loaf pan. Set aside to cool.

Custard
10 egg yolks
2 c water
2 cans sweetened condensed milk
1 tsp vanilla
dash of salt

Preheat oven to 350.

Combine custard ingredients in a large mixing bowl. Whisk until foamy. Pour into caramel shell.

Bake in water bath for 1 to 1 ¼ hours. Let set overnight. Invert onto plate before serving.

Norma's Spanish Olives a la Rota

5 lbs olives in brine (green)
1 small onion
1 head of garlic
½ c brandy
1 tsp ground thyme

Cut onion into eighths and lightly crush. Peel the garlic cloves and crush each one. Combine the garlic, onion and olives; mix well. Add brandy and thyme; stir gently and allow to set in the refrigerator for two days prior to eating. These make excellent appetizers and between-meals snacks.

Pinchitos

(Spicy Spanish Pork Kebabs)

1 lb pork loin
3-4 lemons, cut and squeezed (leave rinds with marinade)
3 Tbsp cumin
¼ c olive oil
¼ c garlic, minced
½ tsp cayenne pepper
1 ample pinch of saffron
Salt and pepper to taste

Cube pork into 1-inch pieces; season with salt and pepper and set aside. Mix the remaining ingredients in a large bowl. Add the pork pieces to the bowl, mix well, and let sit overnight in the refrigerator.

Soak wooden skewers in water at least 30 minutes before using. 10 minutes before grilling, skewer the pork pieces. Place directly on hot grill, turning frequently, until meat is fully cooked.

Remove to plates and serve with rice, crusty bread and a fresh salad.