This appetizer is a combination of a Caesar drink and a shrimp cocktail. It’s perfectly spiced and refreshing as a simple colourful starter.
3 Tbsp. olive oil (45 ml)
1 onion, thinly sliced
1 clove garlic, thinly sliced
1 rib celery, diced
12 large peeled , deveined shrimp tail on
½ tsp. paprika (2.5 ml)
pinch dried chile flakes
salt and freshly cracked pepper to taste
4 roma tomatoes, peeled and diced
1/3 cup Sherry( 80 ml)
¼ cup chopped fresh parsley
Garnish:
4 ribs celery with leaves
12 grape tomatoes
In a large skillet, heat half the olive oil over medium high heat. Saute onion until just soft, about 2 minutes. Transfer mixture aside in a small bowl.
In same skillet, heat remaining oil over high heat. Season with shrimp with paprika, chile flakes, salt and pepper. Toss shrimp in hot oil about for 2 minutes, until just opaque. Add the tomatoes, sherry, cooked onion mixture and simmer for 1-2 minutes until most of the liquid has evaporated and shrimp are just tender. Remove from heat and sprinkle with chopped parsley.
Serve in martini glasses with small ribs of celery and fresh grape tomato halves for garnish.
.jpg)