Ingredients
- 1 pound Peeled and de-veined shrimp We like extra large to jumbo for this recipe. In Brazil, the shrimp is not peeled or de-veined.
- salt and pepper, to taste
- 1 Tbsp olive oil
- 4 garlic cloves, or to taste Peeled, sliced thin
- 1 jar Serious Foodie Spanish La Plancha seasoning
- 1 bottle Serious Foodie Brazilian Smoky Jalapeno Sauce
Instructions
- Dry the shrimp. Generously season the shrimp with salt, pepper, and then Spanish spice blend, then let sit 10 to 15 minutes.
- In lightly oiled frying pan, saute garlic on medium high heat for 2 minutes. Add the seasoned shrimp, then saute, stirring constantly for 2 to 5 minutes, depending upon the size of the shrimp, until the shrimp turns pink on all sides. Do not overcook.
- Serve with yellow rice, and a side of the Serious Foodie Brazilian Smoky Jalapeno Sauce. Brazilians love their spicy condiments.