My Kitchen, My World is back- and this week we're going to Spain! I'm pretty excited, because after eating some amazing food there over Christmas, I'm finally ready to recreate some of it myself!
P and I made two dishes we had on the tapas trail in Madrid.
The first is crispy, crispy potatoes made with smoked paprika and topped with a fried egg. I was kind of suprised to see it on the menu in Madrid, but I sure was glad it was there because it was awesome! A heart attack on a plate, but awesome none the less.
A truly classic tapas dish is Garlic Shrimp. It's as simple as making a flavorful, garliky olive oil and giving the shrimp a quick cook. They are imbued with delicious flavor, and the leftover oil is great for dipping bread, too.
Chop potatoes into medium-sized dice. Heat 3-4 tbs olive oil over medium-low and add potatoes and a sprinkling of salt. Cook over medium-low heat, stirring frequently to keep potatoes from sticking. When potatoes are golden brown and crisp on the outside, sprinkle with smoked paprika and toss to coat. Remove potatoes from pan, draining excess oil. Break desired number of eggs into pan and cook until whites are set. Top potatoes with eggs and enjoy!
Crushed red pepper
Shell and devein shrimp. Heat olive oil and minced garlic together over low heat for 5 minutes to infuse oil. Turn heat up to high and add remaining ingredients. Toss frequently until shrimp are opaque and serve!