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Spanish Shrimp Tapas

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Ingredients

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

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.

Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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