Sizzling Shrimp With Garlic Gambas Al Pil Pil Recipes

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

Ingredients

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 PIL-PIL (SIZZLING HOT CHILI SHRIMP)

Gambas al Pil-Pil (Sizzling Hot Chili Shrimp) image

Provided by Food Network

Categories main-dish

Time 32m

Number Of Ingredients 7

Ingredients

8 ounces uncooked medium shrimp, peeled, deveined
1 teaspoon coarse salt
1/4 cup olive oil
2 garlic cloves
1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper
Pinch paprika
1 tablespoon minced fresh parsley

Steps:

Place shrimp in bowl; sprinkle with coarse salt and toss. Let stand 15 minutes. Pat dry. Heat oil in medium skillet over high heat. Add garlic, and dried pepper and stir. When garlic browns, discard it and the dried chili. Add shrimp; stir until just cooked through, about 2 minutes. Transfer to serving dish with the oil. Sprinkle with paprika and parsley.

SIZZLING SHRIMP WITH GARLIC (GAMBAS AL PIL PIL)

SIZZLING SHRIMP WITH GARLIC (GAMBAS AL PIL PIL) image

Yield 4 people

Number Of Ingredients 9

Ingredients

4 to 5 Tbs. olive oil
4 garlic cloves, finely minced
1 tsp. red pepper flakes
1 tsp. sweet paprika
1 lb. medium shrimp, peeled and deveined
1 to 2 Tbs. fresh lemon juice
1 to 2 Tbs. dry sherry
Salt and freshly ground black pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley

Steps:

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and sherry, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.

GAMBAS PIL-PIL -- CHILI SHRIMP (SPAIN)

Gambas Pil-Pil -- Chili Shrimp (Spain) image

Make and share this Gambas Pil-Pil -- Chili Shrimp (Spain) recipe from Food.com.

Provided by Sydney Mike

Categories Spanish

Time 10m

Yield 12 shrimp, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup extra virgin olive oil
4 large garlic cloves, sliced in thirds lengthwise
1/2 teaspoon crushed red pepper flakes
12 large shrimp, fresh
1/2 lemon
1/4 teaspoon salt, to taste

Steps:

In a large skillet, combine oil, garlic & crushed red pepper.
When oil is hot & starts to sizzle around the garlic, add the shrimp & fry for 1 minute on each side.
Remove pan from the heat & squeeze lemon juice over shrimp & sprinkle with salt, to taste.
Serve very hot!

SIZZLING GARLIC SHRIMP

Sizzling Garlic Shrimp image

Teresa Barrenechea is executive chef and owner of Marichu, a Spanish restaurant in New York City. The shrimp in this traditional Basque appetizer (known as gambas al ajillo in Spanish) are cooked in small earthenware dishes called cazuelas right on the burners of a stove.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

1/2 cup olive oil
2 teaspoons finely chopped garlic
2 teaspoons hot red-pepper flakes
2 teaspoons salt
48 medium shrimp, peeled
Flat-leaf parsley, chopped

Steps:

Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
One at a time or all at once, heat crocks over high heat until oil sizzles, 1 to 1 1/2 minutes. Add 12 shrimp to each crock, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.

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