Shrimp In Garlic Sauce Spanish Style Food

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

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.

SPANISH-STYLE SHRIMP WITH GARLIC

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.

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

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.

SPANISH SHRIMP AND RICE RECIPE

Steps:

• Be sure to wash and dry all the fresh produce. I am much more careful about this these days. Not sure if it's because I read more about the pesticides they are using or because I'm getting older and want to be more careful.
• Peel the garlic cloves and finely mince or better yet zest them with zester. I like using my Microplane for zesting.
• Cut the roots off the end on the scallions and then thinly slice them. Separate the white bottoms from the hollow green tops and reserve both.
• Chop the capers and medium dice the zucchini.
• Pull off the stems from the sweet peppers and toss, cut the peppers in half long ways, remove the cores and medium dice the peppers.
• In a small bowl, add the white bottoms of the scallion, diced zucchini, chopped capers, diced peppers and ¾ of the zested garlic.
• Wash the shrimp and pat try with paper towels. Remove the tails if not already done.
• Add the shrimp to a small bowl, season with salt & pepper and half the spice blend (½ tablespoon). Stir to combine ingredients.
• Heat your saute pan (frying pan), large enough to cook the vegetables and shrimp, over medium high heat. Add a drizzle of olive oil to the pan and when hot, add the vegetables from the bowl. Saute for 5 minutes until the vegetables slightly soften. Stir frequently so the garlic doesn't burn.
• In the same pan as the sauteed vegetables, add the rice and stir to combine with the other ingredients.
• Add the tomato paste and the remaining ½ tablespoon of Spanish spice blend. Again, stir constantly for about a minute to combine all the ingredients.
• Add 2½ cups of water to the pan and stir to combine. Reduce the heat to medium or medium-low and loosely cover the pan with aluminum foil.
• Cook the rice for about 20 minutes being sure to give it a stir every once in a while. When the rice has absorbed all the water and the rice is al dente, turn off the heat and add the sherry vinegar. Stir to combine.
• Taste and season with salt and pepper if necessary.
• Transfer the rice to a bowl large enough to all it all and cover with the same aluminum foil to keep warm.
• While the rice is cooking, prepare the aioli by combining the mayonnaise with the remaining zested garlic.
• Season with salt and pepper, to taste and reserve to top the shrimp at the end.
• In the same pan as you cooked the rice, add a little more olive oil over medium or medium-heat and let it get hot. The reason I suggest medium OR medium-high heat is because everyone's stove top is different. I find my medium-high heat on my gas range is often too hot so I use medium heat instead.
• When the oil is hot, add the seasoned shrimp in one single layer. Let this cook for about 3 minutes without stirring and believe me you will be tempted to stir them around. After 3 minutes, stir and cook for another minute or two until they are cooked through and opaque.
• Turn off the heat and remove pan.
• Add the rice and cooked vegetables to your plates, top with the cooked shrimp, add a dollop of the aioli topping and finish with some of the sliced green tops of the scallion.
• Serve and enjoy this very easy to prepare meal. I know I will make this again and would be thrilled to serve it to guests.

SPANISH GARLIC SHRIMP TAVERNA

Steps:

• In a saute pan over medium heat, warm the olive oil.
• Add the garlic and red pepper flakes and saute for 1 minute.
• Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saute, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes.
• Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.

SHRIMP AND CHORIZO IN GARLIC SAUCE

Steps:

• In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
• Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

GAMBAS AL AJILLO RECIPE (SPANISH GARLIC SHRIMP TAPAS)

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.