Shrimp Malaga Food

SHRIMP AL AJILLO

Shrimp al Ajillo image

Provided by Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 10

Ingredients

4 ounces extra virgin olive oil
8 cloves minced garlic
1 bay leaf
1 whole chile pepper
12 ounces peeled and deveined shrimp
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 ounces dry white wine
1 lemon, cut in half
1 tablespoon chopped parsley

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.

MALABAR SHRIMP IN COCONUT SAUCE (MEEN MOLEE)

Malabar Shrimp in Coconut Sauce (Meen Molee) image

Provided by Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons of light vegetable oil
1 teaspoon ground coriander
1/4 teaspoon or more of ground red pepper
1/4 teaspoon of ground mustard
1/4 teaspoon of turmeric
2 tablespoons of julienned fresh ginger
1 teaspoon thinly sliced garlic
1 tablespoon or more of julienned green chilies
12 fresh or dried kari leaves or 2 bay leaves
1 cup shredded scallions, both the white and green part into 2-inch pieces
1 pound of large shrimps, peeled and deveined
1/2 cup rich coconut milk or cream
Juice of 1/2 lime
Coarse salt and freshly ground black pepper
Kari or cilantro sprig for garnish

Steps:

Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.

SHRIMP MALAGA

Shrimp Malaga image

Malaga is a seaport on the coast of Spain where the people can get the shrimp right off the boats. This is the simple way they like to make it, served with crusty bread or over cooked rice.

Provided by JackieOhNo

Categories Spanish

Time 15m

Yield 3 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup olive oil
4 garlic cloves, chopped
1 bay leaf
1/2 teaspoon hot pepper sauce
1/8 teaspoon salt
1 lb raw shrimp, peeled and deveined

Steps:

In a large skillet, heat the oil over medium heat; stir in the garlic, bay leaf, hot pepper sauce, and salt. When the garlic sizzles, add the shrimp and stir-fry for about 3 minutes, or until the shrimp are pink, tender, and completely cooked. Be sure to remove the bay leaf before serving.

Nutrition Facts : Calories 325.7, Fat 25.5, SaturatedFat 3.5, Cholesterol 191, Sodium 976.7, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 20.9

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Spanish Garlic Shrimp (Gambas al Ajillo) image

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

Ingredients

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

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

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