Garlicky Shrimp with Yellow Rice
This easy shrimp wrap is based on a Spanish tapa, one of the "little dishes" served in bars throughout Spain, enjoyed with a predinner glass of sherry. The shrimp are ready in minutes, and the spicy, garlicky juices become a sauce for the rice.
Suggested wrappers: Armenian lavash or eight-inch flour tortillas
3/4 cup olive oil
1/4 cup coarsely chopped garlic
1 tablespoon paprika
1/4 to 1/2 teaspoon dried red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley
3 plum tomatoes, cored, seeded, and diced
3 tablespoons sliced pimiento-stuffed green olives
One 5-ounce package yellow rice, cooked according to directions, hot
1. Heat the olive oil in a large sauté pan or skillet over medium heat. Add the garlic, and sauté for 1 minute, stirring constantly, or until the garlic has begun to brown. Add the paprika and red pepper flakes, and sauté for 30 seconds. Raise the heat to medium high, and add the shrimp. Sauté for 2 to 3 minutes, or until the shrimp have turned pink. Season with salt and pepper to taste, and stir in the parsley.
2. Stir the tomatoes and olives into the rice. 3. Place the wrappers on a counter, and spoon a portion of rice on one edge of each, leaving a 1 1/2-inch border on both sides. Tuck the sides over the filling, and roll wrappers firmly but gently, beginning with the filled edge. Cut in half on the diagonal, and serve immediately.
Note: The rice can be prepared up to a day in advance and refrigerated, tightly covered with plastic wrap. Reheat it in a microwave oven or over low heat.
All Wrapped Up
Excerpted from ALL WRAPPED UP by Ellen Brown Copyright© 1998 by Ellen Brown. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.