1/2 cup butter (one stick)
1/2 cup olive oil
2 tbsp chopped garlic (6 cloves)
2 lb medium shrimp, peeled
1/4 cup beef broth
1/3 cup lemon juice
1 tsp bittersweet pimentón (Spanish smoked paprika)
3 tbsp dried chili peppers, crushed
2 bay (laurel) leaves
1/2 cup sherry wine, manzanilla or Fino
Salt and black pepper, to taste
1/2 cup chopped parsley
2 cups Calasparra rice
Bring to a boil 2 cups of Calasparra rice in 4 cups of water. Lower heat and simmer for 20 minutes. Melt together butter, olive oil, and garlic, and simmer until light brown; set aside on low heat. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.
Heat oven to 500 degress F with large terra cazuela or ceramic dish on oven shelf. When the cazuela becomes very hot remove to the top of the stove.
Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink. Add sherry and beef broth, which has been brought to a boil. Stir and return to oven for 5 minutes.
Serve with Calasparra rice and bread, to absorb the juices.
Recipe courtesy of Spain GourmeTour magazine.