Ajillo Mushrooms Recipes

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

AJILLO MUSHROOMS

Ajillo Mushrooms image

Few tapas taste more Spanish than champiñones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.

Provided by English_Rose

Categories Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
8 ounces mushrooms, wiped clean and quartered
6 garlic cloves, minced
3 tablespoons dry sherry
2 tablespoons lemon juice
1/2 teaspoon dried red chili, seeded and crumbled
1/4 teaspoon spanish paprika
salt and pepper, to taste
2 tablespoons chopped parsley

Steps:

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly.
Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.

Nutrition Facts : Calories 150.6, Fat 13.8, SaturatedFat 1.9, Sodium 5.7, Carbohydrate 4.4, Fiber 0.8, Sugar 1.5, Protein 2.2

GAMBAS AJILLO: SHRIMP IN GARLIC

Gambas Ajillo: Shrimp in Garlic image

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

Ingredients

1 cup olive oil
1 large clove garlic, peeled and sliced
1 large dry red hot chile pepper, chopped and sliced thinly with seeds
2 pounds fresh white shrimp, shelled
Pinch salt

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.

HONGOS AL AJILLO

Hongos al Ajillo image

Provided by Food Network

Categories side-dish

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons safflower oil
1/2 small white onion, finely chopped
2 large cloves garlic, finely chopped
2 serrano chiles, stemmed, seeded, and finely chopped
3/4 pound oyster mushrooms, brushed clean and tough stems removed
2 tablespoons roughly chopped epazote leaves
1/2 teaspoon salt

Steps:

In a large heavy skillet, heat the oil over medium to high heat. Add the onion and cook for 3 to 4 minutes, stirring frequently, until golden. Reduce the heat to low, add the garlic and chiles and saute, stirring, for 1 minute more. Do not brown the garlic. Add the mushrooms, epazote, and salt and cover the pan tightly. Cook for 8 to 10 minutes, or until the mushrooms are tender, and serve at once.

CHAMPINONES AL AJILLO (GARLIC FRIED MUSHROOMS)

Champinones Al Ajillo (Garlic Fried Mushrooms) image

Make and share this Champinones Al Ajillo (Garlic Fried Mushrooms) recipe from Food.com.

Provided by PanNan

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

5 tablespoons olive oil
2 tablespoons minced garlic
1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large)
1/4 cup dry white wine (or dry sherry)
1/4 cup fresh parsley (preferably the flat leaf Italian style)
salt and pepper

Steps:

Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
Add the wine (or sherry) and continue to cook until the liquid is absorbed.
Add the parsley, salt and pepper, and stir to combine.
Serve while hot.

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