Mother Pepas Gambas Al Ajillo Garlic Shrimp 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
MOTHER PEPA'S GARLIC SHRIMP
Steps:
- Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and stir until they are opaque. Add the sherry, salt to taste, and cook over medium heat for a minute or two until the sherry evaporates and the sauce thickens slightly. Serve immediately, in the casserole.
GAMBAS AL AJILLO ( GARLIC SHRIMP)
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
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.
MOTHER PEPA'S GARLIC SHRIMP
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat oil with garlic and parsley until garlic begins to sizzle.
- Add shrimp and cook over medium heat, stirring and turning shrimp until they are opaque. Add sherry and salt to taste and cook another minute or two, until sherry evaporates and sauce thickens slightly. Serve immediately, with toothpicks or small forks and bread for sopping up sauce.
MOTHER PEPA'S GAMBAS AL AJILLO (GARLIC SHRIMP)
Make and share this Mother Pepa's Gambas Al Ajillo (Garlic Shrimp) recipe from Food.com.
Provided by PalatablePastime
Categories Spanish
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle the shrimp with salt and let sit for 10 minutes.
- In a shallow casserole, or cazuela, heat the olive oil with.
- the garlic, parsley and red pepper flakes until the garlic begins to sizzle.
- Add the shrimp and stir until they are opaque.
- Add the sherry, salt to taste, and cook over medium heat for a minute or two.
- until the sherry evaporates and the sauce thickens slightly.
- Serve immediately, in the casserole.
Nutrition Facts : Calories 561.3, Fat 36.8, SaturatedFat 5.2, Cholesterol 259.2, Sodium 261, Carbohydrate 8, Fiber 0.4, Sugar 0.7, Protein 35.6
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