GARLICKY SHRIMP LA ‘REZA ‘MATE
The Feast of the Seven Fishes, in case you aren’t aware, is an ancient tradition dating back to the Roman Catholic custom of abstaining from meat and dairy and instead eating only fish on the eve of certain holidays, including Christmas. Known as La Vigilia (or, ‘The Vigil’), the tradition continues today and is celebrated amongst many Italian-Americans; including yours truly.
One of my favorite memories of this fête, however, was from Christmas Eve 2012 when I went further west of Southern Italy, where this custom originated, to Spain for a tapas inspired menu that included shrimp, scallops and other frutti di mare; including a Lebanese inspired salad using Doritos…but I’m getting ahead of myself. I’m beginning this holiday food flashback with Garlicky Shrimp La ‘Reza ‘Mate; which is my much butchered way of saying, ‘Garlicky Shrimp with Cherry Tomatoes’, but by no means do I hack up on flavor.
PREP/BAKE TIME: 20 Minutes
Makes 4 Servings
INGREDIENTS
1 Lb – Large Shrimp, Clean, Deveined and Shelled, Tails On
½ Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 Tsp – Goya® Adobo All-Purpose Seasoning
2 Tb – Extra Virgin Olive Oil
2 Tsp – Ground Cumin
½ Tsp – Cayenne Pepper
½ Tsp – Ancho Chili Powder
1 Pint – Cherry Tomatoes
1 Tb – Finely Grated Garlic
¼ Cup – Sherry Vinegar
1 Tb – Unsalted Butter
2 Tb – Chopped Fresh Cilantro
THE NITTY GRITTY
In a medium mixing bowl, combine shrimp salt, pepper and adobo seasoning; set aside.
In a large skillet, or non-stick pan, heat oil at medium high. Add cumin, cayenne and ancho chili powder; stir to combine, cook till spices are aromatic. Add sherry vinegar; simmer for about a minute, allowing alcohol to dissipate. Toss in tomatoes; cook till slightly blistered. Add garlic and stir; cook till fragrant. Add shrimp; stir to combine. Cook till shrimp are pink and opaque and tomatoes begin to burst.
Remove from heat; add butter before serving. Garnish with cilantro and more olive oil (don’t say wouldn’t). I recommend good, crusty bread for you and your guests to collect the oily, tomatoey nectar…and a lot of napkins.
DECEMBER 9, 2019
