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 AJILLO: SHRIMP IN GARLIC
The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the oven. Remember to cool this dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving.
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 servings as a tapa or appetizer
Number Of Ingredients 5
Steps:
- Place the cazuela over a medium flame. Add the olive oil. When hot (steam comes off the surface, do not burn the oil, you will know because it will smell rancid) add the garlic. Sizzle until golden in color, about 1 to 2 minutes. Add the chiles and leave for 1 minute.
- Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you have over cooked it and will need to start again.)
- Add the shelled shrimps and leave for 2 minutes. Add a pinch of salt.
- Serve with some fresh bread.
ROASTED ROOT VEGETABLES WITH GARLIC
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
- Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
- Serve immediately.
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
ROASTED GARLIC GAMBAS
If I'm stuffed from having just had dinner and I could STILL eat a serving of this, there must be something....right! Serving size is dependent upon whether you use this as an appetizer or main dish.
Provided by Sandi From CA
Categories European
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- When cool, squeeze roasted garlic paste from bulbs into large bowl.
- Add shrimp, 2 tablespoons olive oil, salt, pepper, leeks and paprika, then gently mix.
- Heat 1 tablespoon olive oil in pan over medium-high.
- Add shrimp mixture to the pan and stir fry, working quickly. When the shrimp start to turn pink, deglaze with vermouth, white wine or sherry.
- Rapidly sauté this mixture at high heat until wine reduces and alcohol cooks away, keeping in mind not to overcook (i.e. toughen) the shrimp. The garlic paste will cause the sauce to take on a creamy consistency.
- Before serving, add a sprinkle of either lemon or orange juice allowing the spray from the citrus oil to also fall into the serving dish.
- Sprinkle with finely chopped parsley.
- Serve as an appetizer or as a main dish over rice -- or in a plastic bowl at 2:15 am over the sink or however and whenever you like!
Nutrition Facts : Calories 368.2, Fat 14.2, SaturatedFat 2.2, Cholesterol 345.6, Sodium 340.7, Carbohydrate 8.1, Fiber 0.6, Sugar 0.5, Protein 47.3
SURF AND TURF: PORK AND SHRIMP WITH GARLIC (CERDO Y GAMBAS AL AJILLO)
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h20m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F.
- Rub the pork loin with salt, pepper, and garlic powder. In a large skillet with oven safe handles, heat the grapeseed oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 35 to 45 minutes to 1 hour. At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork.
- Bring 5 cups water to a boil in a saucepan with a lid. Add rice, butter and salt. Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid.
- After the pork loin has been placed in the oven, begin the mango honey sauce. In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes.
- Stir in jalapeno and vinegar and cook for about 1 minute. Add chicken stock and mango juice, bring to a boil. Allow to reduce by 2/3, about 10 minutes. Stir in the honey and allow to thicken, about 2 minutes. Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water.
- Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven.
- Remove the rice from the heat and let sit covered for a minutes. Heat the beans over medium heat and keep warm.
- Remove pork from oven and let rest.
- Fold the beans into the rice, cover and let rest.
- For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt. Add the garlic and saute for a couple of minutes, being careful not to burn it. Add the shrimp and cook until just pink and opaque and remove from heat. (Do not overcook the shrimp.)
- Slice down the pork. Spoon some rice and beans into the center of serving plate. Arrange slices of sliced pork on top and arrange approximately 4 shrimp around. Drizzle with reserved mango sauce.
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
SPANISH-STYLE SHRIMP WITH GARLIC
Garlic and shrimp take center stage in this classic Spanish dish, which is served as a tapa in Spain but also makes a great main dish. Serve with rice, or if serving in earthenware dishes, with crusty bread for dipping.
Provided by Martha Rose Shulman
Categories easy, quick, weeknight, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
- Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 536 milligrams, Sugar 0 grams, TransFat 0 grams
GAMBAS CON AJILLO (SHRIMP WITH GARLIC)
Provided by Food Network
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a cast iron skillet, heat olive oil to medium/high. Add garlic and cook stirring until garlic is fragrant. Increase heat to high and add shrimp.Cook stirring until garlic is beginning to brown and shrimp are cooked through. Remove from heat, season with salt and pepper to taste and sprinkle with parsley if using.
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