Gambas A La Plancha Pan Grilled Shrimp Recipes

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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

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

GAMBAS A LA PLANCHA (PAN-GRILLED SHRIMP)



GAMBAS A LA PLANCHA (PAN-GRILLED SHRIMP) image

Categories     Shellfish     Appetizer

Yield 6 servings

Number Of Ingredients 4

1/2 cup olive oil
Juice of 1 lemon
2 teaspoons sea salt
24 medium-large shrimp (about 1 pound) in the shell with heads intact

Steps:

  • In a bowl, whisk together the olive oil, lemon juice, and salt until well blended. Dip the shrimp briefly into the mixture to coat lightly. Heat a dry skillet over high heat. When the pan is very hot, working in batches, add the shrimp in a single layer without crowding. Sear for 1 minute. Decrease the heat to medium and continue cooking for 1 minute longer. Turn the shrimp, increase the heat to high, and sear for 2 more minutes, or until golden. Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimp in the same way. When all the shrimps are cooked, arrange on a platter and serve immediately.

GAMBAS FRESCAS A LA PLANCHA



Gambas Frescas a La Plancha image

SPANISH TAPAS RECIPE: Recipe from the Restaurante Carballeira in Barcelona, Spain. Dates from the '60's era and is from my grandmother's recipe box. Quick, easy and if you are doing it in front of guests, kind of impressive.

Provided by Member 610488

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb shrimp (in the shell)
3 tablespoons coarse salt
4 tablespoons olive oil
2 tablespoons parsley, chopped
1 garlic clove, mashed
1 tablespoon olive oil

Steps:

  • Place shrimp in a bowl, add salt and toss so that each shrimp is coated with some of the salt.
  • Heat a very heavy skillet until drops of water thrown in bounce around on the bottom. Add shrimp and stir or shake the pan to keep them from sticking.
  • After 2 minutes add the 4 tbsp of olive oil. Cook for about 5 min or until shrimp are tender (depends on size). Remove to serving platter.
  • Mix parsley, garlic and the 1 tbsp of olive oil and serve with the shrimp for dunking.

Nutrition Facts : Calories 263.1, Fat 18.1, SaturatedFat 2.7, Cholesterol 220.9, Sodium 5487.6, Carbohydrate 0.4, Fiber 0.1, Protein 23.8

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Top Asked Questions

What is Gambas a la plancha?
Gambas a la plancha, or grilled shrimp , is a classic Spanish tapa recipe. Whole, unpeeled shrimp are salted, then cooked quickly on a flat-iron grill. These shrimp and other forms of tapa dishes are served all over Spain, from stalls on the street, tapas bars, and restaurants.
Do you peel shrimp before cooking Gambas al ajillo?
So make sure you are simply warming the oil and garlic and not really cooking it. Shells on or off: In Spain, gambas al ajillo is prepared with the shells on or off depending on the chef. This recipe calls for keeping the shells on, but if you prefer, you can peel the shrimp before cooking.
How to cook shrimp on a charcoal grill?
Cut the lemon in half. Heat grill or cast-iron frying pan until very hot. Pour in 2 tablespoons olive oil and cover the cooking surface evenly with the oil. Place shrimp on the grill or in the pan, sprinkle liberally with salt.
How to cook shrimp on the grill with olive oil?
Heat grill or cast-iron frying pan until very hot. Pour in 2 tablespoons olive oil and cover the cooking surface evenly with the oil. Place shrimp on the grill or in the pan, sprinkle liberally with salt. Squeeze lemon juice directly over shrimp.

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