GAMBAS AL AJILLO RECIPE (SPANISH GARLIC SHRIMP TAPAS)
This delicious gambas al ajillo recipe makes the perfect Spanish garlic shrimp tapas. They are quick and easy to prepare and always a big hit.
Provided by Lisa & Tony Sierra
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- In a large (12-inch) sauté pan or heavy frying pan, warm the olive oil over medium heat.
- Add the garlic and red pepper flakes, lower the heat, and sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.
- Raise the heat to high and immediately add the shrimp and lemon juice, along with the brandy and paprika, if using. Stir well to coat the shrimp and sauté until the shrimp turn pink and start to curl, 3 to 5 minutes. Remove from the heat and season to taste with salt and freshly ground black pepper.
- Transfer the shrimp to a warm plate and pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley and serve with slices of fresh bread. Enjoy.
Nutrition Facts : Calories 830 kcal, Carbohydrate 89 g, Cholesterol 239 mg, Fiber 4 g, Protein 44 g, SaturatedFat 5 g, Sodium 2635 mg, Sugar 8 g, Fat 33 g, ServingSize 4 appetizer servings, UnsaturatedFat 0 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.
GAMBAS AL AJIO
Steps:
- In a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), add the oil, lemon juice, garlic and chiles. Heat over a high flame until the oil mixture starts to sizzle. Season the shrimp with a little salt and add them into the oil in 1 layer. Cook them for about 20 seconds on 1 side, then flip them over for another 20 seconds. Transfer to a serving dish, sprinkle with a little parsley and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SHRIMP AL AJILLO
Steps:
- In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon.
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
I had the most amazing meal at "El Farol" in Santa Fe. These were the highlight. Thank you Chef James Campbell Caruso! The shimp are sweet and hothothot (The Margaritas were good too).
Provided by TooAllergic
Categories Spanish
Time 10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Begin by sweating the onion in the oil.
- When onion is soft, add the shrimp and garlic and saute for 1-2 minutes (just until shrimp are cooked).
- Remove the shrimp and add the rest of the ingredients (except parsley). Cook/reduce for about 2 minutes (until smooth and glistening).
- Stir in shrimp and toss to coat.
- Garnish with parsley and lime wedges.
Nutrition Facts : Calories 564.3, Fat 32, SaturatedFat 4.7, Cholesterol 347.4, Sodium 433.1, Carbohydrate 15.3, Fiber 2, Sugar 3.6, Protein 49.4
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GAMBAS AL AJILLO RECIPE - ANYA VON BREMZEN - FOOD & WINE
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- 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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