Garlicky Shrimp with Pancetta Olive Oil is full of flavor from the garlic, pancetta, and olive oil combination with a little added kick of heat from the chili pepper. Lick your bowl clean good, or better yet, swap it with a piece of crusty bread to soak up all that flavor!
I am excited to share with you today, this mouthwatering Garlicky Shrimp with Pancetta Olive Oil as part of our LIVE Sunday Supper event at Tapa Toro in Orlando, FL! Several Tastemakers have gathered together after the amazing Food & Wine Conference to enjoy an awesome experience with delicious food and a vibrant, energetic atmosphere. The perfect ending to a perfect weekend!
Tapas are a large variety of appetizers and snacks being of Spanish origin, which in my language are a wonderful way to enjoy delicious bites of food! I can’t help but think of Nanny when I think small plates and how she would say “I’ll have a little bit of each please”, usually when referring to dessert. I pretty much say that to all food. 🙂
When I decided to make this dish, I thought I wanted to do something a little different. That is where the pancetta comes in. I know, pancetta is an Italian bacon, but I like thinking that adding a little bit of fusion to my recipe is ok, especially since it was bacon!
To start I cooked the pancetta until it was nice and crispy. Removed it from the skillet and left the fat in the pan. I added about 1/2 cup olive oil to the pancetta fat and cooked the garlic, parsley and chilis over a lower heat.
The garlic, chili peppers and parsley are sizzled for just a few seconds in the pancetta fat and olive oil mixture, causing a wonderful aroma to fill your senses! You want your oil hot enough to sizzle but not burn the garlic. It can be tricky as garlic burns easily, so watch it very closely.
The shrimp is added to the oil mixture and cooked until it’s just turned pink. Strain the shrimp from the fat and place in a serving bowl sprinkled with the crispy pancetta.
Serving Suggestion: I served this Garlicky Shrimp with Pancetta Olive Oil with a side bowl of the Pancetta Olive Oil mixture used in cooking the shrimp with a crusty bread for dipping. A perfect accompaniment to this shrimp was oven roasted grape tomatoes, simply seasoned with salt and pepper and roasted in the oven until the skins started to burst open.
Would you like to try more Tapa recipes? Be sure to follow the links below to see what the other SundaySupper Tastemakers created!
Be sure to join us in our twitter chat tonight (Sunday, May 15th at 7 pmET) LIVE from Tapa Toro!
Garlicky Shrimp with Pancetta Olive Oil #SundaySupper
Author: Grumpy’s Honeybunch
Serves: 8 servings
3 ounces chopped pancetta
1/2 cup extra-virgin olive oil
6 garlic cloves, minced
6 whole dried red chili peppers
1/4 cup minced flat-leaf parsley
2 pounds shelled and deveined medium shrimp
Crusty bread, for serving
In a skillet over medium heat, cook pancetta until well browned. Remove pancetta from pan and set aside.
Add the olive oil to the pancetta fat in your skillet. Cook the garlic, dried red chili peppers and parsley in the oil mixture for about 10 seconds. Add the shrimp and cook until pink, about 3 minutes, stirring the shrimp often. Remove shrimp from pan and toss with pancetta.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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