Gambas Al Ajillo Shrimp W Garlic Catalonia Recipes

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GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)



Gambas al Ajillo (Spanish Garlic Shrimp Recipe) image

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

1 lb large shrimp peeled and deveined
Kosher salt
½ cup extra virgin olive oil
10 garlic cloves, (chopped)
1 teaspoon red pepper flakes ((start with less if you don't want it too spicy))
1 teaspoon paprika
2 tablespoons dry sherry or dry white wine
Juice of ½ lemon
½ cup chopped fresh parsley

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

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 AL AJILLO (SHRIMP W/ GARLIC) CATALONIA



Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia image

While this is usually served as a tapa, it is too good not to eat as a main course. After trying the ones that were posted here on Zaar, I found myself still searching for the gambas we had in Barcelona. Finally I found the recipe with the flavor and creaminess of the dish we fell in love with in Spain! The same dish can be made with squid, cut into rings, or scallops. Serve with lots of warm crusty bread to sop up the sauce.... You will not want to waste a drop! (Make sure you are "warming" the olive oil and the butter, not cooking it off..... cause you'll want every last bit of it for the sauce)

Provided by NcMysteryShopper

Categories     Squid

Time 13m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup butter
1 1/2 lbs shrimp, peeled and deveined
4 -6 garlic cloves, minced (more if you are a garlic lover)
1/4 cup fresh lemon juice
1 teaspoon paprika
1/2 teaspoon red pepper flakes (to taste)
4 tablespoons flat leaf parsley, chopped
salt
fresh ground pepper

Steps:

  • In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and sauté quickly for about 2-3 minutes.
  • Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.
  • Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.

GAMBAS AL AJILLO ( GARLIC SHRIMP)



Gambas Al Ajillo ( Garlic Shrimp) image

This is probably one of the most famous Spanish tapas, available throughout Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. Although this can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com".

Provided by An American in Spain

Categories     Spanish

Time 18m

Yield 3 serving(s)

Number Of Ingredients 6

1/2 lb medium shrimp, peeled and deveined
6 cloves garlic, thinly sliced
1/3 cup olive oil
2 chili peppers or 2 jalapeno peppers, thinly sliced
1 1/2 teaspoons paprika
1/4 teaspoon salt, to taste

Steps:

  • Place the shrimp in the oven proof ceramic dish, approximately 8 inches in diameter and at least 1 inch high.
  • Add garlic and pepper slices and cover with oil.
  • Sprinkle paprika and salt on top of oil.
  • If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 5 minutes until the oil is bubbly and the shrimp are cooked.
  • If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the shrimp are cooked (about 5 minutes after the oil starts to bubble) Do not overcook as the shrimp will become tough.
  • Serve with crispy french bread.
  • Great for soaking up the heated garlic oil.

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