Gambas Frescas A La Plancha Recipes
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
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
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 FRESCAS A LA PLANCHA
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
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
SPANISH GRILLED SHRIMP TAPAS (GAMBAS A LA PLANCHA)
Gambas a la plancha is a classic Spanish grilled shrimp tapa dish. This recipe calls for just shrimp, lemon, and salt, and is simple to prepare.
Provided by Lisa & Tony Sierra
Categories Appetizer
Time 9m
Yield 4
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Rinse shrimp and drain. 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. Squeeze lemon juice directly over shrimp. Turn shrimp over and sprinkle more salt and lemon juice.
- Shrimp should turn pink and shells should "brown" slightly when cooked. As soon as they are cooked, remove and place on serving platter. Garnish with lemon.
- Enjoy!
Nutrition Facts : Calories 201 kcal, Carbohydrate 4 g, Cholesterol 239 mg, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, Sodium 1220 mg, Sugar 1 g, Fat 9 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
RAZOR CLAMS A LA PLANCHA
Another of my new recipes. Always wondered what to do with those long odd-looking creatures on the fish counter, and now I know. Very simple and very tasty as a starter or tapa. The first time I cooked this, I used quite small clams (about 10mm wide) and it was fabulous. The second time, I could only get larger clams (about 20mm wide) and I found these a bit gritty - maybe I didn't soak them for long enough before cooking? I'd go for the smaller ones every time now!
Provided by Snowbunny Andorra
Categories European
Time 4m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Heat a griddle until very hot.
- Add a little olive oil and a single layer of clams, hinge-side down.
- Once the clams have opened fully, turn them over so the meat is in contact with the griddle. (I find that some of the clams will fall out of the shells, so I remove the shells to the serving plate, giving me more room on the griddle).
- Heat for 1 minute, until lightly browned.
- Arrange on a warmed serving plate, drizzle on a little more oil and any juices remaining on the griddle.
- Repeat for any remaining clams.
- Serve with lemon wedges if desired.
Nutrition Facts : Calories 255.3, Fat 22.4, SaturatedFat 3.1, Cholesterol 29.6, Sodium 49.1, Carbohydrate 2.2, Protein 11.1
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