Ingredients with Measurements:
- 1/2 lb of Picón Bejes-Tresviso cheese, crumbled
- 1 lb of large shrimp, peeled and deveined
- 4 cloves of garlic, minced
- 1/4 cup of olive oil
- Salt and black pepper to taste
- 1/4 cup of chopped parsley
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and season with salt and black pepper.
4. Cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
5. Add the crumbled Picón Bejes-Tresviso cheese to the skillet and stir until it melts and coats the shrimp.
6. Sprinkle with chopped parsley and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 25g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 500mg
Substitutions for ingredients:
- Any other type of blue cheese can be used instead of Picón Bejes-Tresviso.
- Any other type of seafood can be used instead of shrimp.
Variations:
- Add some red pepper flakes to the skillet for a spicy kick.
- Serve the shrimp and cheese mixture over pasta or rice.
Tips and tricks:
- Make sure to devein the shrimp properly to avoid any gritty texture.
- Use a non-stick skillet to prevent the cheese from sticking to the bottom.
Storage instructions:
This dish is best served immediately and should not be stored.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve the shrimp and cheese mixture in individual bowls or on a platter with toothpicks for easy serving.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the cheese is not melting properly, add a splash of milk or cream to the skillet.
Food safety advice:
Make sure to cook the shrimp thoroughly to avoid any foodborne illness.
Food history:
Picón Bejes-Tresviso is a blue cheese made in the Cantabria region of Spain. It is made from cow's milk and has a strong and pungent flavor.
Flavor profiles:
This dish has a rich and creamy flavor from the melted cheese and a garlicky and savory flavor from the shrimp.
Serving suggestions:
Serve as an appetizer or as a main course with a side dish.
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Region: Spanish