The Class Shrimp

When my son needed a recipe for Spanish class, we found one for shrimp that I had from cooking school, gambas al ajillo: “shrimp with the little garlic.”

Normally these are served as tapas, or appetizers, but I adapted them here to a full meal at my son’s suggestion. The shrimp are easy to prepare and go well with steamed rice and fresh fruit.

Use shrimp that are fresh instead of frozen, if possible. When defrosted shrimp hit the hot pan, they release moisture and cook by steaming, becoming soft and mushy instead of brown and crisp. To save time, look for shrimp that are peeled and deveined.

Vietri platter from Salutations Home Stores in Brentwood and Pasadena.

Shrimp With Artichokes

Active Work and Total Preparation Time: 30 minutes

1/4 cup olive oil

1 pound (21- to 25-count) large peeled and deveined shrimp

2 cloves garlic, finely minced

1/2 tablespoon dried red pepper flakes

1 teaspoon paprika, preferably Spanish

1 (13.75-ounce) can artichoke hearts in water, drained and quartered

4 plum tomatoes, seeded and diced

2 tablespoons minced parsley

Steamed rice

Salt

Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are no longer translucent, about 3 minutes.

Stir in the paprika and cook for a minute, then add the artichoke hearts, tomatoes and parsley. Cook until the vegetables are hot, 1 to 2 minutes. Remove from the heat. Season to taste with salt.

Spoon the shrimp mixture over the rice and serve immediately.

4 servings. Each serving: 257 calories; 628 mg sodium; 193 mg cholesterol; 15 grams fat; 2 grams saturated fat; 7 grams carbohydrates; 22 grams protein; 3.83 grams fiber.

MENU

Shrimp With Artichokes

Steamed Rice

Chilled Melon Slices and Berries

SHOPPING LIST

Artichoke hearts in water

Fresh berries

Cantaloupe or honeydew melon

Parsley

Shrimp

Plum tomatoes

STAPLES

Garlic

Olive oil

Dried red pepper flakes

Rice

Paprika

GAME PLAN

30 minutes before: Start rice. Cut up melon and refrigerate. Rinse berries.

15 minutes before: Heat oil. Cook shrimp.

5 minutes before: Fluff rice with fork. Spread shrimp mixture on top.