Camarones Al Ajillo 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
CAMARONES AL AJILLO (GARLIC SHRIMP)
Make and share this Camarones Al Ajillo (Garlic Shrimp) recipe from Food.com.
Provided by l0ve2c00k
Categories Very Low Carbs
Time 25m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a deep frying pan saute garlic.
- Once garlic is a light golden color, add shrimp and remaining ingredients.
- Cook 8-10 minutes so that the garlic will blend with the shrimp.
- Serve and garnish with cilantro.
Nutrition Facts : Calories 173.4, Fat 9.1, SaturatedFat 1.4, Cholesterol 176.8, Sodium 204.5, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 19.4
SHRIMP AL AJILLO
Steps:
- In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon.
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