Spanish shrimp

Spanish shrimp

This recipe came from a Rachel Ray Magazine long ago and has since become a favorite dish in our household.

It’s really quite simple but it hits the spot every time! If you like shrimp give this recipe a try:

1 cup extra virgin olive oil

8 cloves of garlic

1 teaspoon chipotle flakes

2 teaspoons smoked paprika

2 pounds shrimp: peeled and deveined with the tails left on & seasoned with salt

a loaf of crusty bread (this is essential for sopping up all the tasty oil left in the bottom of your bowl)

In a large pan heat the oil over medium-high heat. Add garlic, chipotle flakes, and smoked paprika and cook stirring for 2 minutes. Lay the shrimp into the pan. Once you’ve got them all in, flip them over. After one flip they should done so scoop them out into bowls and pour any remaining oil over them. Serve immediately with crusty bread!

Spanish shrimp



Charleston Spice Co.


Grillin' and daydreamin

By Thursday I’m a goner, my daily motions become arduous and my mind begins to wonder.

It’s that time of year again. It’s time for daydreams about never ending days and warm nights sitting outside with a cool drink listening to the distant rumble of fireworks or the ting of baseball bats. It’s time for smells of grilling and sounds of laughter to drift through the evening air on a regular basis.

It’s time for a holiday, an adventure, a love story.

Grillin' and daydreamin

Grillin' and daydreaminGrillin' and daydreamin


Charleston Spice Co