Grilled shrimp with pepper confetti (Brochetas de gamba con vinagreta) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 39) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 01, 2015

    p. 39 - The author describes this as a festive and delicious Basque tapas dish and we’d agree. Small plates meals and summertime go hand in hand in my book and this dish held immediate appeal with its bell pepper vinaigrette. Its simplicity made it ideal for a weeknight dinner. The salad can even be made in advance so all you need to do before grilling is thread the shrimp on skewers and baste them with a little oil and salt. This really was a perfect little dish. The vinaigrette brought out the sweetness of the shrimp. The smokiness of the grill was heightened by the little bites of bacon and the veggies brought freshness, a little crunch and colour to the dish. We especially loved the vinaigrette and Ms vB notes its also great with chunks of canned tuna, white anchovies (I know I’d love this combo!), seared scallops and mussels. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9666147#9666147

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