(This recipe is part of “A Tapas Experience.”)

Rolling, Lush Hills of Galicia

The Galician region of Spain was one gorgeous section of the landscape we experienced on our hike across the Northern part of the country. The swirls and patchwork upon the rolling, lush hills of Galicia were a feast for our eyes every morning. This land was alive with every color of green your mind could imagine. It was the last leg of our journey, and oh, what a visual exhibition. Our senses were nourished these days day while we encountered the beauty and serenity of this magnificent display of nature’s creativity.

Shrimp in Sautéed Garlic Sauce

We came into this region on our Camino de Santiago trek during the first part of October and traversed the hills for about two weeks. I assumed we would have chilly days along with cold nights. Therefore I was pleasantly surprised by the mild temperatures of this region. Apparently, it rains often during this season though which causes concern for most pilgrims if planning a hike in October or November. We were incredibly blessed because the only rain we experienced in Galicia was the very last day when we came to our final destination, Santiago de Compostela. It was a cold, gloomy and rainy day. Even our rain and wind gear was unable to prevent this miserable finale. Thus, it reinforced a belief that the end should never be the goal. Getting “there” should not be our ambition. If so, it is possible to encounter an anti climatic disappointment.

Shrimp in Sautéd Garlic Sauce

Enjoying the Journey is the Goal

Reaching a final destination seemed to be the determined goal of most of the hikers along the Camino, myself included. When you begin, you have a sense that the journey’s end will be the highlight, the climax of the entire trip. The objective, I methodically calculated, is arriving at the finish line. But isn’t that the very misconception, specifically in life, that leads us to disregard the beauty of the here and now? We are unable to sincerely appreciate what is immediately before us because we alway strive toward the next stage. The destination is not supposed to be the goal. Enjoying the journey should be our ambition! It is quite easy to preach this principle, but living it and walking it out proves to be much more challenging.

That, my friend, is one of the reasons I write this blog. My passion is to inspire others to slow down and enjoy the journey, to love authentically, and of course to appreciate food on a deeper level. If anything, this blog keeps the real essence of that truth in the forefront of my thinking on a continual basis.

Shrimp in Sautéed Garlic Sauce

Shrimp in Sautéed Garlic Sauce with Slices of Crusty Bread

Let’s talk about food – specifically Shrimp in Garlic Sauce. This recipe, like most Spanish tapas, is incredibly simple to make and from start to finish takes maybe 10 minutes. You could sauté the garlic ahead of time in the olive oil which only makes the dish more flavorful.  When you are ready to serve, reheat the garlic on the stove, add the shrimp and cook in a preheated oven for 2-3 minutes. It tastes great either warm or at room temperature which is why it’s perfect for the entire evening. If you want to add something additional to the dish, slice a small crusty baguette and arrange on a platter with the shrimp. Using the bread to sop up the garlic sauce makes this dish even more enticing.  I must inform you though; you will have no leftovers for a late night nibble.

This recipe was adapted from the following site:

Galicia Region - Camino

View the full “Tapas Experience” here.

Table Talk:

  • To attract fish, “cleaning” shrimp wave their white antennae and do a little dance. Several shrimp species, known as cleaners, safely venture inside the open mouths of fishes to remove bloodsucking parasites.
  • Snapping shrimp make louder sounds than any other marine animals, producing a noise with their claws that is greater than a gunshot or jet engine. Navy submarines sometimes hide in beds of snapping shrimp to disguise their location from sonar detection.
  • Over five billion pounds of shrimp are produced every single year, and one billion pounds of those shrimp are eaten every year by Americans.
  • Santiago de Compostela located in the Galicia region of Spain is the ending point of the famous “Camino de Santiago” pilgrimage and the place where the body of Saint James the Apostle is believed to have been buried.
  • Galicia is a Celtic area in Spain, and the music has a strong Celtic influence. The bagpipe is the symbol for Galicia because it is mostly used in traditional music. Over 4,000 fiestas are held in Galicia each year.

A Tapas Experience

Red Wine Sangria
Red Wine Sangria
Churros and Spanish Hot Chocolate
Churros and Chocolate
Sautéed Mushrooms in Wine Sauce
Sautéed Mushrooms
Bacon Wrapped Dates
Spanish Pork Skewers
Spanish Pork Skewers
Fried Stuffed Olives
Fried Stuffed Olives
Tortilla Española with Garlic Aioli
Tortilla Española
Shrimp in Sautéed Garlic Sauce
Shrimp in Garlic Sauce
Patatas Bravas
Patatas Bravas

Shrimp in Garlic Sauce

Shrimp in Sautéed Garlic Sauce

Shrimp cooked in a sautéed garlic sauce. Add slices of a crusty baguette for soaking up the garlicky sauce. Makes an enticing dish.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Category: Spanish Tapas


  • 1/3 cup olive oil
  • 1 whole bulb of garlic, coarsely chopped
  • 1 teaspoon of smoky paprika
  • 1 lb medium-large shrimp, peeled and deveined
  • salt and freshly ground pepper to taste
  • chopped parsley


  • Preheat the oven to 375 degrees.
  • Using a large cast iron skillet, heat the olive oil over medium-high heat. Add the chopped garlic and sauté for 4-5 minutes until the garlic begins to turn brown being careful not to burn it. Add the paprika and immediately remove from the heat.
  • Add the shrimp stirring to coat it with the oil and cook in the oven for 2 minutes until it becomes pink and opaque. You may need to stir the shrimp and return it to the oven for another minute or so. Do not overcook as it will cause the shrimp to become rubbery.
  • Remove from oven and sprinkle with the parsley. Serve warm with slices of crusty baguette for soaking up the oil. Shrimp can stay at room temperature for up to 2 hours.


  • Serving Size: 4 Shrimp
  • Calories: 131
  • Sugar: 0
  • Sodium: 588 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 19 g
  • Cholesterol: 116 mg