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Gambas al Pimentón
Mat Schuster/Canela Bistró (San Francisco, USA)
"We have had gambas al pimentón on our menu since day one. The Spanish paprika presents smokey and bright notes unlike other spices. It is a true guest favorite."
Preparation
Warm large sauté pan over medium heat, add olive oil. Season shrimp with salt and pepper. Add shrimp to hot pan and sear, tring not to overcrowd pan. When shrimp has some color but not fully cooked, add garlic and red pepper flakes. Right away add sherry wine and Spanish paprika. Sauté for 1 minute or until shrimp is cooked. Add lemon juice and season to taste with salt and freshly ground black pepper. Sprinkle with parsley and serve hot with bread.
We opened Canela Bistro with this dish on the menu and it is a customer favorite to this day!
MAT SCHUSTER BIO
Canela Bistro & Wine Bar, San Francisco, Chef and Owner Mat Schuster specializes in traditional Spanish and Spanish-inspired California cuisine. After attending Emory University for a Bachelors of Business, Mat enrolled at the California Culinary Academy’s College of Food in San Diego and then Bauman College in Berkeley for nutrition training.
He has been a class manager and culinary instructor for Draeger’s Culinary Centers and Whole Foods Market as well as executive Chef and F&B manager for the San Francisco Bay Club and Golden Gate National Parks Conservancy.
Mat has also completed various stages in Spain at Michelin star restaurants including Echaurren and Venta Moncalvillo in La Rioja, Spain. In addition to Canela, Chef Schuster consults for the Center for Culinary Development, teaches Spanish cooking classes for the Trade Commission of Spain and currently serves as Board President for the Golden Gate Restaurant Association.
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5 minutes
- 1 tbs Spanish olive oil
- 2 cloves of Garlic
- 0.5 tbs red pepper flakes
- 2 large shrimps, peeled and deveined, washed and pat dry
- lemon juice
- 1 tbs pimentón (smoked paprika from Spain)
- 2 tbs dry Jerez (dry sherry like a Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado)
- Sea salt and pepper to taste
- Chopped fresh flat-leaf parsley for garnish
- Crusty bread to accompany
- 1 tbs Spanish olive oil
- 2 cloves of Garlic
- 0.5 tbs red pepper flakes
- 2 large shrimps, peeled and deveined, washed and pat dry
- lemon juice
- 1 tbs pimentón (smoked paprika from Spain)
- 2 tbs dry Jerez (dry sherry like a Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado)
- Sea salt and pepper to taste
- Chopped fresh flat-leaf parsley for garnish
- Crusty bread to accompany
- 1 tbs Spanish olive oil
- 2 cloves of Garlic
- 0.5 tbs red pepper flakes
- 2 large shrimps, peeled and deveined, washed and pat dry
- lemon juice
- 1 tbs pimentón (smoked paprika from Spain)
- 2 tbs dry Jerez (dry sherry like a Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado)
- Sea salt and pepper to taste
- Chopped fresh flat-leaf parsley for garnish
- Crusty bread to accompany