This week I am celebrating foods associated with festivals around the world. You were able to celebrate Chinese New Year with me by feasting on Nian Gao and then celebrated Ferragosto with this creamy pasta dish. Today I am taking you to the Andalucian city of Seville, in Spain.
Two weeks after Easter, the Feria de Abril de Sevilla – the Seville Fair – is celebrated. This 6 day fair dates back to 1847 where it was celebrated as a livestock fair. In the 1920’s, it grew to what it is today – a fair to celebrate Spanish music and food and specifically, Andalucian culture. Seville is the only river port in Spain, located just 50 miles from the Atlantic Ocean. It’s food is rich in seafood and it is traditional to eat fried fish on el noche del pescaito (the night of the fish), the first night of the festival. However, all types of seafood are enjoyed throughout the festival including squid, octopus and shrimp.
This simple shrimp dish is rich in flavor due to the ubiquitous smoked paprika, used liberally throughout Spain. Spain is a tapas culture, where many small dishes are usually served for a meal. This would be one of many tapas served during the Seville Fair.
Andalucian Garlic Shrimp
Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: Serves 4
- 2 tablespoons olive oil
- 3 finely chopped garlic cloves
- 2/3 cup white wine
- 14 oz. shelled shrimp
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
In a saute pan, heat oil. Reduce heat to low. Add garlic and saute for about 1 minute, until it starts to change color.
Add wine and cook on high heat for 5 minutes.
Add shrimp, paprika and salt, Cook until shrimp is just cooked, about 3 minutes.
Serve with crusty toasted bread, brushed with olive oil to mop up all the flavor of the sauce!
If you’re a seafood lover like me, this is not to be missed!