Shimp fried in garlic oil, this dish is not only easy to make but delicously luxurious.  Traditionally cooked in a cazuela, a shallow fired-clay dish with a glazed interior, which can be used in the oven or over direct heat on a gas burner, it distributes and retains heat well.  Before you use a cazuela for the first time you must soak it in water overnight, then drain it, fill it again with fresh water and bring the water slowly to a boil over low heat.  Some use milk for the boiling, which has the added benefit of sealing any small cracks.  It is important to always start with low heat and turn it up gradually, to avoid cracking.  A skillet can be used if you don’t have a cazuela.


  • 1/2 c. butter
  • 1/2 c. extra virgin olive oil
  • 6 cloves chopped galic
  • 2 lb. medium shrimp, peeled
  • 1/4 c. beef broth
  • 1/3 c. lemon juice
  • 1 t. bittersweet pimentón (Spanish smoked paprika)
  • 3 T. dried chili peppers, crushed
  • 2 bay leaves
  • 1/2 c. sherry wine, manzanilla or Fino
  • Salt and black pepper, to taste
  • 1/2 c. chopped parsley
  • 2 c. 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 degrees 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.

For a Cuban dipping sauce, Mojo


  • 7 cloves garlic, peeled
  • 2 teaspoons salt
  • 1/3 cup lime juice (from 4 to 5 limes)
  • 1/4 cup orange juice (from 1 orange)
  • 1/4 cup olive oil

Prepare the mojo
Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.

Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.

Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.