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Spanish Shrimp Tapas

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Ingredients

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Shrimp Tapas

  • 1/2 cup of Challenge Spreadable Butter with Olive Oil and Sea Salt, divided

  • 1 pound of large shrimp, peeled and deveined

  • 2 Tablespoons of lemon zest

  • 1 Tablespoon of minced or crushed garlic

  • 2 Tablespoons of dry Spanish Sherry

  • 1 loaf of Italian or French baguette, cut into 1-inch slices

 

Your Choice of Toppings

  • ½ cup of piquillo peppers, diced

  • 1/8 cup of Marcona almonds, diced

  • ¼ cup of Spanish olives

  • 2 tablespoons of capers

  • 1/8 cup of shredded Manchego cheese

  • 2 Tablespoons of fresh parsley or rosemary

 

Directions

  1. Place ½ cup of Challenge Spreadable Butter with Olive Oil and Sea Salt in a large skillet over medium-high heat. Add shrimp, lemon zest, garlic, and sherry, and cook until opaque, about 4-5 minutes.

  2. Spread the remaining ¼ cup of butter spread on baguette slices. Place slices on a cooking sheet and place under broiler for 2-3 minutes or until the edges of bread are browned and toasted. This can also be done on a grill over medium-high heat.

  3. To serve, place shrimp and butter sauce on bread.

  4. Top with a sprinkle of your favorite toppings for the perfect appetizer, lunch, or light dinner.

Yields 24 Tapas

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Chef Tips:

  • Serve this recipe “bar-style” by making the base and letting guests add their toppings. This way, your guests can customize their tapas and try new flavors!

  • Any shrimp will work, but we love using Argentina Shrimp since it has a lobster taste and texture. If shrimp is not to your liking, substitute bay scallops, langoustines, or crabmeat.

  • Set your theme for the evening with this recipe. Research different Spanish wines to serve along with your tapas. Select some relaxing Spanish guitar music for the background for a fun, immersive experience.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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