Pintxos: Succulent Spot Prawn Recipe from Chef Robin

Published: Sun, 05/01/16

Pintxo - prawn recipe from Spain
Hola from Barcelona,

One of my favourite tapas here is simple prawns or shrimp in garlic with paprika.  It's such an easy and succulent appetizer to make and with spot prawn season coming up I thought it would be a perfect one to share with everyone back home in Vancouver.  In Barcelona, they actually serve them with Padron peppers sometimes which are identical to the small, green shishito peppers you find in Japanese restaurants in Vancouver (buy them at South China Seas Trading co. or Fujiya).  The shrimp in Barcelona are actually bright red and quite large.  Here's the pintxo recipe.

Hope you are enjoying spring in Vancouver!
- Chef Robin
 
Hemingway Supper Club
May 1 & 7 - Supper clubs are SOLD OUT
May 14 - Seats still available, get them while they're still here!

May 14th Secret Supper...
"A Moveable Feast" with star Chef Jacob Deacon Evans at the supper club is not to be missed! 

Join us for a fabulous dinner inspired by the life and travels of Ernest Hemingway. 
From the horse's mouth...
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans."
Six Course Menu teasers...
 Oysters with sancerre gelee (1920s Paris)
 Venetian style lobster risotto (1950s Gritti palace in Venice)
 Oxtail stew (1925ish Pamplona)
Rum custard creams (1960's Cuba) and much more. 
Hemingway himself would recommend you bring a cold bottle of Sancerre to drink  or Valpolicella to go with the oxtail.  Byob, as usual, in the wine cellar room of your chefs home.
May 14th, 6:30-9:30pm - 69
 
Chicken of the woods mushroom
Spring Foraging Tours 
May 8th and 29th 

Come out with our biologist, wildcraft guides for a walk in the forest to identify wild edible plants; fiddleheads, wild camomile, licorice fern, cattail, burdock, edible trees and much more.  Great trips for folks that love to cook, eat or hike.
Light lunch included - 44 +tax/tip