Gambas Al Ajillo Shrimp W Recipes

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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.

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 RECIPE (SPANISH GARLIC SHRIMPS)



Gambas al Ajillo Recipe (Spanish Garlic Shrimps) image

Learn how to prepare mouth-watering Spanish Garlic Shrimps (Gambas al Ajillo) to impress your guests with delicious Spanish Tapas.

Provided by Tim Kroeger

Categories     Spanish Tapas

Time 25m

Number Of Ingredients 7

1 pound or 1/2 kg small, raw shrimps
Minced garlic (around 6 cloves)
Sea salt
Extra virgin olive oil
6 - 8 Cayenne Peppers
Butter
1 tablespoon of dry Sherry (fino or manzanilla) or alternatively White Wine

Steps:

  • Remove the shell of the shrimps and mince the garlic (around 6 cloves).
  • Heat up the olive oil in a pan and add the minced garlic & the cayenne peppers.
  • Add the shrimps when the garlic starts to sizzle.
  • Add one tablespoon of dry sherry and sea salt when the shrimps are almost done.
  • Cook until the shrimps are cooked through.
  • Remove the pan from the heat and divide the shrimps in (4) small bowls.
  • Add a bit of butter to each bowl and stir slightly.
  • Enjoy your home-made Gambas al Ajillo (Tip: Serve with toasted bread and a glass of white wine)

Nutrition Facts : Calories 80 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 177 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

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

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.

SHRIMP AL AJILLO (SHRIMP AND GARLIC)



Shrimp al Ajillo (Shrimp and Garlic) image

Provided by Gary Shteyngart

Categories     dinner, easy, quick, main course

Time 15m

Yield Serves 6

Number Of Ingredients 7

1 cup olive oil
3 tablespoons crushed and chopped garlic
2 pounds medium shrimp, peeled and deveined
1 teaspoon hot red-pepper flakes
1 teaspoon Tabasco or other hot sauce
1 teaspoon mild paprika
Salt to taste

Steps:

  • Place a large pot over low heat. When the pot is hot, add the olive oil and garlic. Cook until the garlic has softened in the oil, about 2 minutes. Raise the heat to high and add the shrimp. Sauté for 2 minutes.
  • Sprinkle in the pepper flakes, Tabasco and paprika. Season with salt to taste. Cover,reduce heat to low and cook until the shrimp is opaque and firm, about 5 more minutes. Taste and adjust seasoning,adding more Tabasco or red-pepper flakes if you like more heat. Serve with fried potatoes or rice.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 38 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 878 milligrams, Sugar 0 grams, TransFat 0 grams

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.

GAMBAS CON AJILLO (SHRIMP WITH GARLIC)



Gambas Con Ajillo (Shrimp with Garlic) image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 6

1/4 cup olive oil
4 cloves garlic, smashed and chopped
1 lb. medium shrimp, peeled and deveined, thawed if frozen
Kosher salt and fresh black pepper
Kosher salt and fresh black pepper
chopped parsley for garnish, optional

Steps:

  • In a cast iron skillet, heat olive oil to medium/high. Add garlic and cook stirring until garlic is fragrant. Increase heat to high and add shrimp.Cook stirring until garlic is beginning to brown and shrimp are cooked through. Remove from heat, season with salt and pepper to taste and sprinkle with parsley if using.

GAMBAS AL AJILLO



Gambas al Ajillo image

Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.

Categories     Bon Appétit     Shrimp     Garlic     Appetizer     Dinner     Chile Pepper     Spain     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 7

1/4 cup olive oil
20 garlic cloves, thinly sliced
20 large shrimp, peeled, deveined
1 chile de árbol, crumbled
2 teaspoons brandy
Kosher salt
Finely chopped parsley (for serving)

Steps:

  • Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.
  • Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.
  • To serve, divide shrimp among plates and scatter parsley over top.

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