On Saturday, PJ noticed that we had a bottle of Spanish wine. He therefore suggested that I try making a Spanish dish or two for dinner. We looked through our various cookbooks and ultimately found two dishes that looked good. (Oddly, we never opened the bottle of wine, though!)

The first dish I found was for Spanish potatoes. I had recently mentioned that I hadn’t had potatoes in a while, which seemed a little strange since I love them so much. The recipe was pretty easy to make and turned out great. Here’s a pic of the finished product:

Spanish Potatoes

I’ll post the recipes and pics of the rest of the meal after the break.

Since potatoes are often served as a tapas, I decided to make shrimp as well. I found a great recipe for garlic shrimp that also seemed easy to make. Here’s what it looked like while it was cooking:

Garlic Shrimp

The shrimp was delicious, but the recipe required diners to shell their own shrimp after cooking. Ultimately, PJ noted that this kept one from overeating — as good as it was, we both got tired of shelling them. But they were really delicious!

I also made some green beans and tossed them in a little olive oil and minced garlic. Clearly, garlic was the ingredient that tied all of the dishes together! The complete meal looked like this:

Garlic Shrimp, Spanish Potatoes, and Green Beans

I’m still working on my plating and culinary photography skills. All together, it was another successful meal. I would definitely make both recipes again. I think PJ liked the potatoes better than the shrimp, but I thought they were both great. Very yummy!

Here are the recipes:

Garlic Shrimp

1 lb. shrimp, shells on

6 T olive oil

2 cloves of garlic, minced

1 t cayenne pepper

2 T dry sherry

2 T lemon juice

sea salt

Dry the shrimp was a paper towel. Heat the oil in a frying pan and saute the garlic for a minute or so. Add the cayenne pepper. Add the shrimp and stir well. Cook gently for 2 or 3 minutes. Add the sherry and lemon juice. Stir. Sprinkle with sea salt and serve immediately.


Spanish Potatoes

1 lb of new potatoes

5 T olive oil

2 cloves of garlic, minced

1/2 t crushed red pepper

1/2 t ground cumin

2 t paprika

2 T white wine vinegar

1 red pepper, seeded and sliced into strips

sea salt

Cook the potatoes in boiling water until almost tender, about 15 minutes. Drain. Cut into chunks. Heat the oil in a frying pan. Fry the potatoes, turning frequently until golden. Mix together the garlic, crushed red pepper, and cumin. Add the paprika and vinegar to the spice mixture. Add the spice mixture and the red pepper slices to the potatoes. Stir and cook for about 2 minutes. Serve warm or leave until cooled. Scatter with sea salt before serving.