Spanish shrimp and pepper bocadillo with garlic alioli
Spain on a Fork · ♥ 774 likes · 15.3K views · 8 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole large onion
Trim and peel the onion and cut into quarter-inch rounds.
- 4 cloves garlic
- 2 whole jarred roasted red bell peppers
- fresh parsley
- 1 lb large uncooked shrimp
Thinly slice the garlic, cut the peppers into one-inch strips, chop the parsley, and pat the shrimp completely dry on paper towels; season the shrimp with sea salt and black pepper.
- sea salt
- black pepper
- ½ cup mayonnaise
- 1 clove garlic
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
For the alioli, combine half a cup of mayonnaise, one grated garlic clove, one teaspoon of lemon juice and one tablespoon of olive oil with salt and pepper; whisk until creamy.
- 15 ml extra virgin olive oil
Heat a large fry pan over medium with one tablespoon of olive oil for a couple of minutes; add the onion slices in a single layer and cook two to three minutes per side until lightly golden; set aside.
- 15 ml extra virgin olive oil
Add another tablespoon of oil and the sliced garlic, stirring about 30 seconds until fragrant.
Add the shrimp in a single layer, starting at the handle and going around, and cook about one minute per side until cooked through.
- ½ tsp sweet smoked Spanish paprika
- crunchy baguette
Turn off the heat, add half a teaspoon of smoked paprika and mix.
Finishing with smoked paprika
On the bottom of the baguette layer pepper strips and onions, season, top with half the shrimp and garlic, sprinkle with parsley, spread alioli on the top slice and close.
Assembling the sandwich