This is one of the most popular tapas dishes in Spain—and for good reason! It’s incredibly garlicky, a little spicy and citrusy, and the oil it cooks in makes for the best dipping sauce ever for bread. John put a little twist on it by using his LVE rosé, which adds a nice extra fruitiness without sweetness. I like it extra spicy, so I use two jalapeños, but you can just use one (de-seeded if absolutely necessary) if you can’t handle the heat!
P.S. This is part of John’s Valentapas menu, a perfect tapas night for two. But it doesn’t have to be Valentine’s Day to enjoy these bites!
1 pound large (16–20 count) peeled, deveined shrimp
6 tablespoons extra virgin olive oil
1 jalapeño, chopped (or 2, if you’re feeling adventurous)
6 cloves garlic, thinly sliced
4 sprigs thyme
1 tablespoon lemon juice
½ cup dry rosé, such as LVE
+ kosher salt to taste
+ crunchy toasted bread, for serving
A one-bite delight that’s cheesy, crispy, and a little sweet.
Deep-fried bites that taste like Spanish croquetas and French Croque Madame sandwiches got together.
One pan, delicious meal.