Spanish Shrimp And Manchego Pasta Salad Recipes

SPANISH HAM AND MANCHEGO PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, sour cream, lemon juice, smoked paprika, garlic, 3/4 cup of the manchego, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the ham, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. Top with the remaining 1/4 cup manchego and sprinkle with smoked paprika. The pasta salad is best if served right away.
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SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

SAUTéED SHRIMP WITH POLENTA AND MANCHEGO SAUCE

Steps:

• For the polenta, bring stock and milk to a boil in a small, heavy saucepan over medium heat.
• Reduce heat to simmer and slowly add cornmeal to saucepan, whisking constantly. Cook, stirring constantly, for 20 minutes over medium-low heat.
• If polenta becomes too thick, slowly add as much as 1 more cup of stock.
• Stir in cheese and 2 tablespoons of the butter.
• Add salt and pepper to taste.
• Pour polenta into a greased 8-inch square pan and set aside and let cool until firm, about 45 minutes.
• For the shrimp, rinse shrimp and pat dry with paper towels.
• Sprinkle shrimp with sea salt and paprika and let marinate for 10 minutes.
• Heat olive oil in large heavy skillet over medium heat.
• Sauté garlic for about 30 seconds.
• Add shrimp and sauté until opaque in center, about 2 minutes on each side.
• Remove from heat and keep warm.
• For the sauce, melt 1 tablespoon of the butter in small saucepan over medium heat. Add shallot, garlic, celery, salt, pepper, and paprika and cook until shallot is soft, about 5 minutes.
• Add the other tablespoon of butter and melt into vegetables.
• Whisk in flour.
• Add broth a few tablespoons at a time, very slowly, whisking to combine.
• When thickened, add cream a few tablespoons at a time, following the same procedure as with the broth. When thickened, whisk in the cheese, stirring until melted. Mix in lemon juice.
• Invert baking dish to remove polenta from pan.
• Cut polenta into four squares.
• Heat the remaining 2 tablespoons butter in large skillet over medium heat.
• Sauté polenta in butter until warmed through and golden brown on both sides.
• To assemble, place each polenta square on its own plate, stack shrimp on top of polenta and drizzle with sauce.
• Garnish with paprika, if desired.

SPANISH TOMATO SALAD

Steps:

• Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
• Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
• Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES

Steps:

• Spread 4 slices of bread with the Membrillo, quince paste.
• Add the slices of Manchego cheese and Chorizo.
• Top with the remaining 4 slices of bread to make a sandwich.
• Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
• Heat up a non-stick frying pan/skillet.
• Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
• Trim the crusts if you wish - I don't bother!
• Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
• Wonderful with roasted almonds and chilled Fino Sherry.