|08-25-2009, 10:11 AM||#1|
Junior LCF Member
Join Date: Feb 2009
Location: Memphis, TN
WOE: Fairly Low Carb ( < 20 per day)
Start Date: 8/11/2009
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.
|08-25-2009, 10:43 AM||#2|
Senior LCF Member
Join Date: Nov 2004
WOE: M & E/Low Carb
Start Date: 2/2005
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.
|08-25-2009, 12:15 PM||#3|
Join Date: Sep 2004
Location: Mostly in the kitchen!
Stats: 174 (WW)/145/150 goal 5'5"
WOE: JUDDD variation
Start Date: May 2003
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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|08-25-2009, 05:48 PM||#5|
Senior LCF Member
Join Date: Jul 2002
Location: forsaken desert
WOE: low carb beer
Start Date: on and off and on and off
Shrimp al Ajillo (shrimp in garlic)
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
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
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!
Alway confused and out of the loop