Tapas With Garlic Shrimp and Baby Greens

tapas-shrimp-greens Recipe
Yunhee Kim
Salad for company. Prep: 20 minutes; Cook: 10 minutes; Stand: 10 minutes.


Makes 12 servings (serving size: 3/4 cup salad, 2–3 shrimp, and assorted tapas)

Nutritional Information

Calories 484
Fat 27 g
Satfat 5 g
Monofat 16 g
Polyfat 3 g
Protein 20 g
Carbohydrate 40 g
Fiber 3 g
Cholesterol 71 mg
Iron 5 mg
Sodium 1317 mg
Calcium 186 mg


Tapas Spread
4 ounces thinly sliced serrano ham
4 ounces Manchego cheese, sliced into thin triangles
1 (12-ounce) bottle roasted red peppers, sliced
1 cup assorted marinated olives
1 cup Marcona almonds
1 baguette or other good crusty bread
1 tablespoon sherry vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1/4 rounded teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 cup baby salad greens
1 pound medium shrimp, peeled and deveined
1 1/2 teaspoons kosher salt, divided
1/2 cup extra-virgin olive oil
6 tablespoons minced garlic
1/2 teaspoon crushed red pepper
3/4 teaspoon Spanish smoked paprika
1/3 cup fino sherry (or dry white wine)
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley


1. For Tapas Spread: Arrange all tapas ingredients on a large platter.

2. For Salad: Whisk together vinegar, honey, and mustard in a small bowl. Whisk in olive oil, and add salt and pepper; set aside. (Dress greens before serving.)

3. For Shrimp: Toss the shrimp with 3/4 teaspoon salt; set aside for 10 minutes. Warm the olive oil in a large pan, and gently sauté garlic over medium-low heat for 3 minutes or until fragrant and beginning to color. Add shrimp, remaining 3/4 teaspoon salt, crushed red pepper, and smoked paprika; cook over medium heat, turning the shrimp occasionally, for about 3 minutes or until just cooked through. Remove shrimp from pan with a slotted spoon. Add sherry to pan, raise heat to high, and reduce liquid (about 2–3 minutes). Add lemon juice, return shrimp to pan, and toss gently; sprinkle with parsley. Serve immediately.

Laraine Perri,


July 2008
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