The Cooks of Crocus Hill Spanish Style Shrimp

The Cooks of Crocus Hill Spanish Style Shrimp

The Cooks of Crocus Hill has been a leader in all things culinary in the Twin Cities (St. Paul). Just about anything related to cooking can be found there. You can even sign up for classes there and they even offer cooking classes for children. Their recipes are delicious, delightful, and delectable.

1 lb shrimp, 25 count tail on
3 large cloves of garlic, thinly sliced
1 tsp hot, smoky, Spanish Paprika
1 tsp thin sliced Preserved Lemon
¼ cup chopped Red Bell Pepper
1 tsp Red Pepper Flakes
2/3 cup Spanish, Extra Virgin Olive Oil

½ bunch thin sliced scallions
Big sprinkle chopped Italian parsley
1 tea lemon zest
Squeeze of ½ lemon
Salt and pepper to taste

Crusty bread for serving
Prep Time: 10 minutes Cook Time: 10 minutes


To butterfly the shrimp, lay the shrimp on a cutting board. Make a small slice down the down the middle, front to back
In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they just begin to brown. Be mindful. Garlic can burn quickly
Increase the heat to high and immediately add the shrimp, preserved lemon, red bell pepper and paprika. Stir well, then sauté, stirring briskly until the shrimp turn opaque, pink and curl – about 3 minutes.

Serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with scallions and lemon zest. Spritz with the lemon juice.

Don’t forget the bread. You’ll not want to miss any of that oily, garlicy goodness in the bottom of the pan!