Step One

Shell the shrimp and reserve the shells. Heat the oil and butter together in a sauté pan. Add the shrimp shells and cook and stir until shells are pink. Remove the shells and discard.

Step Two

Stir together the paprikas in a small bowl, season generously with salt and pepper. Reserve 1 TB and set aside. Add the shrimp to the remaining paprika and toss to coat well. Add to the sauté pan and cook about 2 minutes on each side. Remove and set aside.

Step Three

Add the onion to the pan and sauté until softened about 7 minutes over medium heat. Add the garlic and remaining paprika mixture and stir until fragrant about 1 minute. Stir in the chickpeas and the clam juice. Bring to a simmer, reduce and cook for about 10 minutes.

Step Four

Stir in the shrimp while the chickpeas are almost done. Taste for seasoning and add additional salt and pepper if desired. Serve hot with an additional drizzle of olive oil and chopped parsley for garnish.

hink France has a corner on using butter in recipes? Spain uses butter too – for its rich and creamy flavor. Although cow’s milk butter was considered a delicacy in the past, today butter is used all over Spain – in fact the region of Soria in Northern Spain produces wonderful butter from local cows.

Did you know that smoked paprika comes in 3 flavors? Sweet or dolce, semi-sweet or agridulce and picante. If you like things spicy, consider buy-in the picante flavor. There’s also a special type from the Extremadura/La Vera region that is special because of its smoky flavor.

Muga Rioja Rosada
Rioja Spain
About $15.00

The first time I ate shrimp and garbanzos we enjoyed it with a crisp clean dry rosé, (rosada in Spanish), so I can’t help but pair this recipe with the same type of wine. This pale pink rosé is made with garnacha and viura – two of the designated grapes for rosé in the Rioja, the region you may be more familiar with as a deep colored, hearty red wine. Rioja produces red, rosé and even white wines!