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Spanish-Style Garlic Shrimp

Spanish-Style Garlic Shrimp with Pan Con Tomate

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This Spanish-inspired dinner features two of our favorite tapas offerings: pan con tomate, a crusty bread topped with puréed tomato, and garlicky shrimp known as gambas al ajillo. Shrimp are marinated in a mixture of olive oil and crushed garlic cloves, then seared with minced garlic, crushed red pepper, and a hit of sherry for even more complex flavor. Served with ciabatta rubbed with garlic and topped with tomato purée, these shrimp will knock your at-home tapas night out of the park!

  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 550
  • Protein 29g
  • Total Carb 52g
  • Total Fat 27g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • yellow onion
    • 1
    • yellow onion
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • shrimp
    • 10 ounces
    • shrimp
  • ciabatta roll
    • 1
    • ciabatta roll
  • sherry vinegar
    • 1 1/2 tablespoon
    • sherry vinegar
  • garlic
    • 5 cloves
    • garlic
  • curly kale
    • 6 ounces
    • curly kale
  • plum tomato
    • 4 ounces
    • plum tomato
  • golden raisins
    • 2 tablespoons
    • golden raisins

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 8" medium pot
  • baking sheet
  • 10" medium pan

Allergens

Soy, Wheat, Crustacean Shellfish

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Rinse kale and thinly slice leaves, discarding stems. Peel onion, halve, and thinly slice. Pat shrimp dry and place in a medium bowl. Using the flat side of a knife, gently crush 2 garlic cloves; add to bowl with shrimp along with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Toss to coat and set aside. Mince 2 garlic cloves, keeping remainder whole. 

  2. Blanch tomato

    Blanch tomato

    Place tomato stem-side down on cutting board. Using a small knife, make a small, shallow "X" in the non-stem end. When water is boiling, add tomato to pot and boil until bright red and skin begins to peel back from "X," 1-2 minutes. Using a slotted spoon, transfer blanched tomato to cutting board and set aside to cool. Discard water, reserving pot for Step 4.

  3. Toast ciabatta

    Toast ciabatta

    Slice ciabatta open horizontally. Drizzle cut sides with olive oil and arrange cut-side up on a baking sheet. Toast in oven until golden and warmed through, 6-8 minutes. Meanwhile, using your fingers, gently remove skin of blanched tomato and discard, then finely chop. Once toasted, remove ciabatta from oven. Rub cut sides with whole garlic clove (so bread can absorb garlic flavor), and set aside. 

  4. Cook tomato

    Cook tomato

    Heat 1 tablespoon olive oil in pot from blanching over medium-high heat. When oil is shimmering, add chopped tomato and cook, stirring, until jammy, 3-4 minutes. Season with ⅛ teaspoon salt and black pepper. Transfer tomato to a small bowl, wipe pot clean, and heat 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add onion and ¼ teaspoon salt. Cook, stirring, until softened, 5-6 minutes. 

  5. Cook kale and shrimp

    Cook kale and shrimp

    Add golden raisins and kale to pot with onion, still over medium-high heat, and sauté, stirring, until kale has softened, 2-3 minutes. Season with ¼ teaspoon salt and black pepper. Meanwhile, remove and discard crushed garlic from bowl with shrimp. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes.

  6. Finish shrimp and plate

    Finish shrimp and plate

    Add crushed red pepper, sherry vinegar, and minced garlic to pan with shrimp, still over medium-high heat, and cook until shrimp are fully coated, about 3 minutes. Divide Spanish-style shrimp and kale between serving plates. Spoon tomatoes over cut sides of toasted ciabatta to make pan con tomate. Dig in!

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