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Spanish-style Garlic Shrimp with Ham

A shrimp dish sautéed with garlic, ham, bell pepper, and sherry, served with crusty bread.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Garlic and olive are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Spanish-style Garlic Shrimp with Ham

Ingredients

Directions

Prepare

  1. Rinse the shrimp and pat them dry.

  2. Sprinkle the shrimp on both sides with the salt and let them stand between layers of paper towel for 10 minutes.

Cook

  1. In a large heavy skillet cook the garlic in the oil over moderate heat, stirring, until it is golden and transfer it with a slotted spoon to a small bowl.

  2. Add the ham and the red pepper flakes to the skillet and cook the mixture, stirring, for 3 to 5 minutes, or until the ham deepens in color.

  3. Add the bell pepper and cook the mixture, stirring, until the bell pepper is softened.

  4. Add the shrimp and sauté the mixture over moderately high heat, turning the shrimp, for 3 minutes.

  5. Add the sherry and the garlic and simmer the mixture, stirring and turning the shrimp occasionally, until the shrimp are just cooked through.

Serve

  1. Transfer the shrimp mixture to a heated serving dish, sprinkle it with the parsley, and serve it with the bread.

Nutrition, whole recipe (rough)

984Calories
66 gProtein
30 gFat
104 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Olive Oil1 tbsp (14g)119
Shrimp100g cooked99
Bell Pepper1 medium (119g)31
Wine2 tbsp cooking wine (30ml)25
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  5. Clove + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together5,866 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimp
Provides the main protein, which turns firm and opaque when cooked through.
Garlic
Releases aroma into the hot oil and gives the sauce its pungent flavor.
Olive oil
Carries the garlic and heat, and adds fat that spreads flavor across the dish.
Ham
Browns in the pan, adding savory, smoky flavor to the cooking oil.
Red bell pepper
Softens as it cooks, adding sweetness and body to the pan juices.
Sherry wine
Adds acidity and depth, and its liquid helps build the sauce as it simmers.

The step that matters

Cooking the shrimp until just cooked through. Shrimp turn rubbery when overcooked, and they keep cooking from residual heat, so pull them as soon as they turn opaque.

Swap the clove

How well each one fits the dish's main ingredients (shrimp, garlic, olive, ham, pepper, sherry, wine):

  1. Thymefits better
  2. Rosemaryfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against shrimp, garlic, olive, ham, pepper, sherry, wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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