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Shrimp a la Plancha
This simple but intensely flavorful dish combines two classic Spanish tapas: salt-roasted shrimp and garlic shrimp (camarones al ajillo). It features extra-large shrimp seared on a high-heat griddle with garlic, pimentón, and an optional brandy flambé.
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Ingredients
- 1 lb extra-large shrimp (shelled, split and deveined)
- 1 tbsp extra-virgin olive oil (preferably Spanish; for marinade)
- 3 tbsp extra-virgin olive oil (for greasing the griddle)
- 2 tbsp flat-leaf parsley (minced, divided)
- 4 garlic cloves (peeled and crushed with the side of a knife)
- 1 tsp pimentón (optional)
- coarse sea salt (to taste)
- freshly ground black pepper (to taste)
- 2 tbsp brandy or sherry (optional)
- lemon wedges (for serving)
Steps
- 1
Place the shrimp in a medium bowl with 1 tablespoon olive oil, 1 tablespoon parsley, the garlic, pimentón (if using), and salt and pepper.
- 2
Toss the ingredients to mix thoroughly. Let the shrimp marinate for 10 minutes while you heat the griddle.
- 3
Heat your griddle to high heat (500°F). If using a gas-fired griddle, set it to high. If using a freestanding griddle, the flat side of a grill pan, or a large cast-iron skillet, heat it on your stove over high heat or over a direct fire on your grill.
- 4
Check the temperature by shaking a few drops of water onto the surface; the water should evaporate in 1 to 2 seconds when properly heated.
- 5
Drizzle the griddle with olive oil (start with 2 tablespoons, adding more as needed) and spread the oil around with a spatula.
- 6
Spoon the shrimp onto the griddle in a single layer.
- 7
Cook the shrimp until browned underneath, about 2 to 3 minutes per side.
- 8
If using the brandy or sherry, carefully pour it over the shrimp and cook until evaporated. For high drama, touch a lit long fireplace match or butane match to it to flambée it.
- 9
Transfer the shrimp to a platter or plates and sprinkle with the remaining 1 tablespoon parsley.
- 10
Serve immediately with lemon wedges.
Notes
The recipe yields 4 appetizer servings or 2 to 3 entree servings. The use of a high-heat cast-iron surface or griddle is essential for the characteristic 'a la plancha' sear.
Nutrition per serving
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