Devein the shrimp: Use a small, sharp knife to make an incision along the back of each shrimp, cutting through the shell, and remove the dark “vein.” Pat shrimp dry with a paper towel and place them ...

Grilling a la plancha (“on the griddle” in Spanish) is an easy upgrade to your charcoal kettle grill or gas grill. A simple setup—a carbon steel plancha set over a grill grate—opens a world of ...

Instructions: Put tomatoes, onion, chile and 2 cups water in a saucepan over high heat. Cover with a lid and bring to the boil, then turn the heat down to low and simmer for about 5-7 minutes. Drain, ...

For the gazpacho sauce, combine all the gazpacho ingredients in a stainless steel bowl. If the tomatoes are very sweet, adjust the flavor by adding more sherry vinegar. Season with fine sea salt and ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This dish is a memory from the Andalusian town of Garrucha in Spain, where fish and shellfish are ...

Instructions: Cut cauliflower into 4 (1-inch) steaks, place in a steamer basket and cover. Steam roughly 15-20 minutes or until slightly tender. Pat dry and cool completely. When ready to cook, heat ...

Chef Mike Parhm from The Optimist made their signature dish Shrimp a la Planca. The Optimist is located in Germantown at 1400 Adams St. Nashville, TN 37208. Dinner is every day from 5pm-10pm. For more ...