Ever since I went to the Bahamas last fall and ate at the same tapas restaurant twice, I've been on a kick of making traditional tapas-style recipes. Sometimes, I'll make two small dishes, or like tonight, I made extra shrimp and then just grubbed on them and a light green salad.
Tapas-Style Shrimp in Cashew Sauce
Serves: 1 Time: 30 minutes Difficulty: Maybe not for a first-timer
- 6-8 shrimp, peeled and deveined
- 1/2 carrot, cut into planks
- 1/4 onion, sliced
- 1/2 c. white wine
- 1 garlic clove, smashed
- 1 bay leaf
- 3/4 c. stock (seafood, vegetable, or chicken)
- 3 T. chopped tomatoes (peeled if fresh)
- 1 T. cashew "cheese" or puree
- oil, salt, pepper
- chives, chopped for garnish
Heat 1 T. of oil in a pan. Add the carrot, onion, and garlic. Season with salt and pepper and let them soften for 4-5 minutes.
Add the wine to the pan and let it reduce by half, then add in the stock. Let it simmer for 15 minutes.
Strain the stock, discarding the solids. In the same pan, heat a touch more oil. Season the shrimp with salt and pepper and add them to the pan, cooking for just 1-2 minutes per side. You should flip them when the tails are turning pink and they are starting to curl. Remove the shrimp and set aside.
Return the stock to the pot. Stir in the tomatoes and cashew mixture. As it comes to a simmer, taste, and season again with salt and pepper to taste.
Plate the shrimp and pour the sauce over the shrimp. Garnish with the chives.