GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)
In just 10 minutes, you can make this easy gambas al ajillo recipe with extra juicy shrimp swimming in a garlicy olive oil sauce. Just add your favorite crusty bread to dunk in the sauce!
Provided by Suzy Karadsheh
Categories Appetizer
Number Of Ingredients 9
Steps:
- Pat the shrimp dry and season with kosher salt. Set aside for now.
- Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
- Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
- Stir in sherry, lemon juice and parsley.
- Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.
Nutrition Facts : Calories 249.5 kcal, Carbohydrate 2.4 g, Protein 16 g, Fat 19.2 g, SaturatedFat 2.6 g, Cholesterol 190.5 mg, Sodium 982.2 mg, Fiber 0.4 g, ServingSize 1 serving
GAMBAS AL AJILLO PASTA (GARLIC SHRIMP PASTA)
I adapted this recipe from one I found online for Garlic Shrimp tapas. I like it with pasta and used it to create an oil based pasta sauce. I love Parmesan and will add endless amounts to my pasta dishes, add to your taste.
Provided by Chef Villster
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta and set aside.
- Combine parsley and garlic. Sprinkle salt and pepper on mix.
- Combine lemon juice, sherry and paprika and set aside.
- In medium sized saucepan or wok, heat olive oil on medium heat and add red pepper flakes to infuse oil. Approximately 1 minute. (reduce heat if it starts to burn).
- Add parsley and garlic mixture. Allow garlic to cook and not burn.
- Add lemon juice, sherry and paprika mixture. Allow to rollling boil.
- Add shrimp (with shells). Once cooked through when pink, remove from heat, add pasta. Mix. Add Parmesan and mix. Allow the Parmesan to melt.
- Serve with grated fresh Parmesan.
Nutrition Facts : Calories 552.1, Fat 24.6, SaturatedFat 4.4, Cholesterol 135.1, Sodium 228.7, Carbohydrate 47.6, Fiber 2.4, Sugar 1.7, Protein 27.7
SHRIMP AL AJILLO (SHRIMP AND GARLIC)
Provided by Gary Shteyngart
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place a large pot over low heat. When the pot is hot, add the olive oil and garlic. Cook until the garlic has softened in the oil, about 2 minutes. Raise the heat to high and add the shrimp. Sauté for 2 minutes.
- Sprinkle in the pepper flakes, Tabasco and paprika. Season with salt to taste. Cover,reduce heat to low and cook until the shrimp is opaque and firm, about 5 more minutes. Taste and adjust seasoning,adding more Tabasco or red-pepper flakes if you like more heat. Serve with fried potatoes or rice.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 38 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 878 milligrams, Sugar 0 grams, TransFat 0 grams
GAMBAS AL AJILLO ( GARLIC SHRIMP)
This is probably one of the most famous Spanish tapas, available throughout Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. Although this can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".
Provided by An American in Spain
Categories Spanish
Time 18m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Place the shrimp in the oven proof ceramic dish, approximately 8 inches in diameter and at least 1 inch high.
- Add garlic and pepper slices and cover with oil.
- Sprinkle paprika and salt on top of oil.
- If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 5 minutes until the oil is bubbly and the shrimp are cooked.
- If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the shrimp are cooked (about 5 minutes after the oil starts to bubble) Do not overcook as the shrimp will become tough.
- Serve with crispy french bread.
- Great for soaking up the heated garlic oil.
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
GAMBAS AL AJILLO (SHRIMP W/ GARLIC) CATALONIA
While this is usually served as a tapa, it is too good not to eat as a main course. After trying the ones that were posted here on Zaar, I found myself still searching for the gambas we had in Barcelona. Finally I found the recipe with the flavor and creaminess of the dish we fell in love with in Spain! The same dish can be made with squid, cut into rings, or scallops. Serve with lots of warm crusty bread to sop up the sauce.... You will not want to waste a drop! (Make sure you are "warming" the olive oil and the butter, not cooking it off..... cause you'll want every last bit of it for the sauce)
Provided by NcMysteryShopper
Categories Squid
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and sauté quickly for about 2-3 minutes.
- Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.
- Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.
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5/5 (5)カテゴリ Appetizer著者 Anya Von Bremzen合計時間 30 分
- Meanwhile, in a 9- to 10-inch enameled cast-iron skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 10 minutes. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds.
- Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table.
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- Peel and thinly slice 8 cloves of garlic, pat down 15 raw jumbo shrimp (peeled & deveined) with paper towels, season the shrimp with sea salt & black pepper, reserve 4 small dried cayenne peppers and measure out 1/3 cup white wine
- Heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil, after 2 minutes season the olive oil with sea salt and add in the sliced garlic & cayenne peppers, mix with the olive oil, after 2 minutes and the garlics are developing a light golden fried color, add the shrimp into the pan, making sure they´re all in a single layer
- After 1 1/2 to 2 minutes flip the shrimp to cook the other side, then add in the 1/3 cup of white wine and raise the heat to a medium-high heat
- After a total cooking time of about 4 minutes on the shrimp (2 minutes per side), they should be perfectly cooked, remove the pan from the heat, transfer everything into a serving dish and sprinkle with freshly chopped parsley, serve next to a crusty baguette to mop up all the sauce, enjoy!
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