Barcelona Shrimp Cazuela

GTU Recipes
Husband and wife team Aliza Levy and Sion Croudo are the owners of SLC eatery The Eklektik. The couple not only created the food, they also hand designed everything in the restaurant. 
“I painted all the murals in the walls and Sion designed and installed all the lamps and Illumination. We both made a collage in 1 of the walls using a collection of menus gathered for 30 years from around the world, we made several road trips buying stuff to use inside and refurbished and painted all the chairs and tables,” explained Aliza. 

Barcelona Shrimp Cazuela

  • 6 oz. 41/50 shrimp, peeled and deveined
  • 7 cloves of garlic, coarsely chopped
  • 3 oz. dry guajillo peppers, deveined, seeded, and thinly sliced
  • 1 whole dry arbol chile, seeded
  • 2 oz. canola/olive oil blend
  • 1 heaping Tablespoon garlic butter
  • 1 Tablespoon butter
  • 1 Tablespoon minced garlic
  • Juice of 1 lime
  • Salt and pepper to taste
  • 8 slices toasted baguette topped with fresh parsley
  • 2 lime wedges
  • Garlic Butter:
  • 9 garlic cloves
  • ½ cup water
  • 4 oz. butter
  • Blend ingredients until all are combined. Transfer to saucepan and cook until water evaporates.
  • Marinade for shrimp:
  • 2 cloves of garlic, finely chopped
  • Juice of 1 lime
  • Place into blender and puree.
In hot saute pan, combine guajillo peppers, arbol chile, and the 7 garlic cloves with the olive/canola oil blend and the butter and sauté. Add the garlic butter. Add the shrimp that have been marinated, and sauté gently until cooked. Add salt and pepper to taste.
Transfer to serving bowl, and garnish around the rim of bowl with the buttered baguette slices and 2 lime wedges, garnish bread with a pinch of parsley.

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