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Old 08-25-2009, 11:11 AM   #1
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Low Carb Tapas ideas

Hello...it's me again...

I'm headed to a get together Saturday night with a Tapas theme and am asked to bring a dish.

Any ideas? From what I gather, Tapas is really just finger foods, with a spanish flair perhaps. But at this point, I'm willing to forgo the Spanish flair if need be.
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Old 08-25-2009, 11:43 AM   #2
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How about an assortment of Spanish cured meats, chorizo, Serrano ham. Manchego, Mahón and other cheeses and olives.

A sausage and peppers dish, or Spicy shrimp, or meatballs in a tomato sauce flavored with basil and rosemary.

Chicken satay, lamb lollipops, beef or chicken kabobs.
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Old 08-25-2009, 01:15 PM   #3
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A Spanish tortilla, served cut into bite-sized pieces and at room temp, is a fairly typical item on tapas menus. Just ditch the potatoes. You can Google recipes for them. Unlike the Mexican tortillas we're used to, a Spanish tortilla is more like a skillet omelette or Italian fritatta.
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Old 08-25-2009, 02:09 PM   #4
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Shrimp wrapped in serrano ham (if you can't get it - prosicutto works) and roasted.
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Old 08-25-2009, 06:48 PM   #5
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Shrimp al Ajillo (shrimp in garlic)

From spanishfood.about.com


One of the most common "tapas" of Spain, "gambas al ajillo" is quick, easy and FULL of garlic flavor. Your guests will be asking for the recipe after the first bite and only you will know how simple it was to prepare.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
1 lb shrimp, 25 count to a pound
4 large cloves of garlic, finely minced
1 tsp sweet Spanish paprika
1 tsp red pepper flakes
2-3 oz of cognac (you may substitute dry sherry instead) or white wine
1/4 cup virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
1 Baguette
Preparation:
This garlic shrimp recipe, gambas al ajillo makes 4 servings as an appetizer.

The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.

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 begin to brown. Be careful not to burn the garlic!

Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

Serve with fresh bread.

Serves 4 for appetizers. If preparing for a main course, double the recipe!



If you make this for a party, you'll need to double or triple the recipe, but it's always great!
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Old 04-04-2011, 01:44 AM   #6
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i will have to try making this one: Shrimp al Ajillo (shrimp in garlic) I came looking for a LC Spanish tortilla and found shrimp goodness.
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