Sizzling shrimp with garlic is a delicious, easy-to-make dish with a strong Spanish influence. With a few simple adjustments, we can add a Peruvian twist to this classic recipe, bringing the vibrant flavors of Peru into each bite. By combining Peruvian ingredients and Spanish-inspired techniques, you’ll enjoy a fusion of flavors that pay homage to both culinary traditions.
In Peru, seafood plays a central role in the cuisine due to the country’s extensive coastline along the Pacific. By substituting a few spices and ingredients, we can achieve a rich Peruvian flavor in this sizzling shrimp recipe. Perfect as an appetizer, side dish, or even a main course, this Peruvian-inspired take on Spanish sherry shrimp with garlic will be a hit at any gathering.
Ingredients (Servings: 4)
For this recipe, we’ll blend traditional Spanish ingredients with Peruvian seasonings to create an exciting fusion that highlights the best of both worlds.
Main Ingredients:
- ¼ cup olive oil (use extra virgin for the best flavor)
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes (adjust based on preferred spice level)
- 1 teaspoon smoked paprika (or Peruvian ají panca powder for more authentic Peruvian taste)
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons dry sherry (or substitute with Pisco, a traditional Peruvian brandy, for a stronger Peruvian touch)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh cilantro or parsley, chopped (for garnish)
Step-by-Step Cooking Instructions
Step 1: Infusing the Olive Oil with Garlic and Spices
- Start by heating olive oil in a large skillet over medium-high heat. Add the minced garlic, red pepper flakes, and smoked paprika or ají panca powder. This will infuse the oil with a smoky, spicy flavor and begin the dish with a rich aroma.
- Cook for 1-2 minutes, stirring occasionally until the garlic turns golden brown and the spices are fragrant. This brief cooking time is essential as garlic can burn quickly and create a bitter taste.
Step 2: Cooking the Shrimp
- Increase the heat to high and add the shrimp to the skillet. The shrimp should sizzle as soon as they hit the pan, ensuring they cook quickly and evenly.
- Cook the shrimp for about 3 minutes, stirring frequently, until they turn a bright pink on the outside and the flesh is opaque. Shrimp cook very quickly, so be careful not to overcook, as they can become rubbery.
Step 3: Adding the Sherry (or Pisco) and Finishing Touches
- Pour the sherry or Pisco into the skillet, and bring the mixture to a boil. Scrape the bottom of the skillet with a wooden spoon to incorporate any browned bits of garlic and spices, which will enhance the sauce’s flavor.
- Allow the liquid to reduce slightly, intensifying the flavors. Season with salt and freshly ground black pepper to taste.
- Garnish with fresh chopped parsley or cilantro just before serving for a fresh, vibrant finish.
Peruvian Ingredients to Enhance the Flavor
Why Choose Ají Panca Powder?
Ají panca is a popular Peruvian chili pepper known for its mild, slightly fruity flavor with a smoky undertone, making it ideal for this dish. If you’re looking for a way to replace smoked paprika with an authentic Peruvian ingredient, ají panca is a fantastic choice that enhances both the color and flavor of the dish.
Pisco: A Peruvian Twist on Sherry
Pisco is a Peruvian grape brandy that adds a unique, bold flavor to the shrimp. By substituting sherry with Pisco, you’re not only giving the dish a Peruvian identity but also adding a subtle fruity note that complements the spiciness of the ají panca.
Adding Citrus for a Bright Finish
Instead of a garnish of just parsley, consider adding a squeeze of fresh lime juice, which is commonly used in Peruvian seafood dishes. The citrus pairs beautifully with seafood and balances the richness of the garlic and olive oil, providing a refreshing finish.
Serving Ideas and Pairings
Serving Suggestions
- As an Appetizer or Tapa: Serve sizzling shrimp as a tapa or starter. This works well as part of a spread of Peruvian-inspired appetizers, including ceviche, yucca fries, and empanadas.
- Main Course with Peruvian Sides: Pair this shrimp dish with Peruvian sides like arroz con mariscos (Peruvian-style seafood rice) or quinoa salad for a complete meal.
- With Peruvian Salsas and Sauces: Aji verde (Peruvian green sauce) and rocoto sauce are excellent for dipping. They bring a delightful contrast in flavor and texture to the garlicky, spicy shrimp.
Tips for Perfect Sizzling Shrimp
- Use Fresh Shrimp: Fresh shrimp yield the best flavor and texture. If you’re using frozen shrimp, ensure they are thawed and patted dry before cooking.
- Avoid Overcooking: Shrimp cook very quickly, so keep an eye on them and remove them from heat as soon as they turn pink and opaque.
- Heat Control: Start with medium heat to cook the garlic without burning it, then raise the heat to high for cooking the shrimp. This method ensures that the shrimp remain juicy and tender inside while crispy on the outside.
- Optional Variations: If you prefer, this recipe works equally well with squid or scallops. Adjust the cooking time based on the seafood you choose, as these proteins can vary in their cooking times.
Why This Recipe Combines Spanish and Peruvian Flavors So Well
Spanish and Peruvian cuisines both have Mediterranean influences due to Spanish colonial history, making fusion dishes like this feel natural. While garlic, olive oil, and paprika form the backbone of this Spanish-inspired recipe, the addition of ají panca, Pisco, and cilantro infuse it with the unmistakable flavors of Peru. This cultural blend creates a memorable dish that highlights the best of both Spanish and Peruvian culinary traditions.
Conclusion
This Peruvian-style sizzling shrimp with garlic offers a flavorful twist on a Spanish classic by incorporating the vibrant spices and ingredients found in Peruvian cuisine. Whether you’re enjoying it as an appetizer, main course, or part of a larger tapas spread, this dish will surely impress with its bold flavors and aromas. By pairing rich garlic, spicy ají panca, and fresh herbs, it captures the essence of Peruvian food while honoring the roots of Spanish cuisine.
FAQs
1. Can I make this recipe without sherry or Pisco?
Yes, you can use a splash of lemon or lime juice instead of sherry or Pisco. Lime juice will add a bright, citrusy flavor that pairs wonderfully with seafood.
2. What’s the best way to serve sizzling shrimp with garlic?
Serve as an appetizer or tapa alongside other small plates, or enjoy it as a main dish with Peruvian rice, quinoa, or a fresh salad.
3. What’s a good substitute for ají panca powder?
If you don’t have ají panca, use smoked paprika, as it has a similar smoky profile. For extra spice, add a pinch of cayenne pepper.
4. Can I add more vegetables to this dish?
Absolutely! You can add thinly sliced bell peppers, onions, or even mushrooms for added texture and flavor.
5. Is this dish spicy?
The dish has a mild to moderate heat level from the crushed red pepper flakes and ají panca. Adjust the spice by adding or reducing the red pepper or ají to your preference.