When my son needed a recipe for Spanish class, we found one for shrimp that I had from cooking school, gambas al ajillo: "shrimp with the little garlic."
Normally these are served as tapas, or appetizers, but I adapted them here to a full meal at my son's suggestion. The shrimp are easy to prepare and go well with steamed rice and fresh fruit.
Use shrimp that are fresh instead of frozen, if possible. When defrosted shrimp hit the hot pan, they release moisture and cook by steaming, becoming soft and mushy instead of brown and crisp. To save time, look for shrimp that are peeled and deveined.
Vietri platter from Salutations Home Stores in Brentwood and Pasadena.
Shrimp With Artichokes
Active Work and Total Preparation Time: 30 minutes
1/4 cup olive oil
1 pound (21- to 25-count) large peeled and deveined shrimp
2 cloves garlic, finely minced
1/2 tablespoon dried red pepper flakes
1 teaspoon paprika, preferably Spanish
1 (13.75-ounce) can artichoke hearts in water, drained and quartered
4 plum tomatoes, seeded and diced
2 tablespoons minced parsley
Heat the oil in a large skillet over medium-high heat. Add the shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until the shrimp turn pink and are no longer translucent, about 3 minutes.
Stir in the paprika and cook for a minute, then add the artichoke hearts, tomatoes and parsley. Cook until the vegetables are hot, 1 to 2 minutes. Remove from the heat. Season to taste with salt.
Spoon the shrimp mixture over the rice and serve immediately.