A classic Spanish tapa. I first encountered this in Palma de Mallorca, Spain about a million years ago. (seems like it anyway) Traditionally it is served in cazuelas which are a type of terra cotta dish and they sizzle at you while you devour them. Perfect as an appetizer but they are very, very good served as a main entree also. As an appy I usually leave just the tails on them to give the fingers something to hold on to but they are a little more elegant served skinless. The sauce is heavenly and just begs to be soaked up with a good crusty bread. I often double the sauce just to have more to sop up.
Step 1: Ingredients
Here we have the basic ingredients for this masterpiece of culinary delight.
Shrimp 1 1/2 to 2 pounds, fresh or thawed
one jalapeno pepper
1/4 cup of olive oil
1/4 cup of butter (don't skimp, you can taste the difference)
6 to 8 cloves of garlic (or more!)
4 or 5 mushrooms or 8 oz sliced
1/4 cup lemon juice (fresh if possible)
1 teaspoon paprika