Relocation at Spain One Stop

Spanish Tapas Style Beef Kebabs

Ingredients

• 12 wooden skewers
• 2 lbs round steaks
• 3 cloves garlic
• 1 tablespoon chopped parsley
• 1/3 cup lemon juice
• 1/2 teaspoon black pepper

paprika Dressing

• 2 teaspoons paprika
• 1 pinch cayenne pepper
• 1/2 teaspoon salt
• 2 tablespoons red wine vinegar
• 1/3 cup olive oil

Directions

Soak skewers in water. Cut Steak into slices. Combine Steak, garlic, parsley lemon and pepper to marinade for at least 2 hours. Preheat grill. Thread meat onto skewers. Grill kebabs 5 to 6 minutes, turning once. Whisk paprika dressing ingredients together and drizzle over finished plated Beef skewers

Spanish Shrimp

Ingredients

• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 teaspoons shallots, minced
• 3/4 teaspoon cumin
• 1 teaspoon hot paprika
• 1 1/2 lbs medium Shrimp, peeled and deveined,shells left intact
• salt & freshly ground black pepper
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh Italian parsley, chopped
• 1 teaspoon fresh lemon juice

Directions

Preheat the grill over high heat. In a medium bowl, combine the olive oil, garlic, shallots, cumin, paprika, about 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Add the Shrimp and stir to coat the Shrimp thoroughly. Cover and refrigerate for about 30 minutes. Using a small grate grill rack, grill the Shrimp for about 1-2 minutes per side or until pink and just cooked through. (If you don't have a small grill rack you can also thread the Shrimp on skewers to prevent them from falling through your rack.) Remove from the grill and garnish with cilantro and parsley. Squeeze lemon juice over the top of the Shrimp and serve.

Spanish-Style Garlic Shrimp With Ham

Ingredients

• 2 lbs large Shrimp, shelled,leaving the tail and the first joint of the shell intact,and deveined (about 28)
• 1 1/2 teaspoons salt
• 8 cloves garlic, sliced thin lengthwise
• 1/2 cup olive oil
• 1/4 lb thick-sliced cooked Ham, chopped
• 1/4 teaspoon dried hot red pepper flakes
• 1 red bell pepper, chopped
• 1/3 cup sherry wine
• minced fresh fresh parsley leaves, if desired (to garnish)
• crusty bread, as an accompaniment

Directions

Rinse the Shrimp and pat them dry. Sprinkle the Shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl. Add the Ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the Ham deepens in color. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened. Add the Shrimp and sauté the mixture over moderately high heat, turning the Shrimp, for 3 minutes. Add the sherry and the garlic and simmer the mixture, stirring and turning the Shrimp occasionally, until the Shrimp are just cooked through. Transfer the Shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

Spicey Spanish Marinated Mushrooms

Ingredients

• 1 teaspoon garlic, chopped
• 1 medium Onion, sliced
• 3 tablespoons olive oil
• 1/3 cup beef broth
• 1/2 hot red pepper flakes
• 2-3 whole cloves
• 2 tablespoons tomato sauce
• salt and pepper, to taste
• 1/2 lb small white Mushrooms

Directions

Saute' garlic, Onion in oil about 10 minute until Onion is soft. Add broth, pepper flakes, cloves and tomato sauce and boil 3 minute Simmer covered for a half hour, stirring occasionally. Add salt and pepper. Pour mixture over the whole Mushrooms and marinate overnight in refrigerator. Stir a few times while marinating.

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