How To Cook
Ratings and Reviews
Had this in Madrid at Casa del Abuelo and couldn't get enough of it! I would say a cayenne pepper is a must. This will be a staple for years to come when we have parties!
One of my favorite tapas, we make it all the time. The only difference with our version is we like to add a little more olive oil for bread dipping and a few grinds of fresh black pepper for a little more bite. It is important to thinly slice the garlic as well, for a mild garlic flavor. Chopped or mashed garlic would be too strong of a taste for the shrimp.
This is my absolute favorite dish! It's very good made with a dry sherry.