Gambas Al Ajillo With Crab Roe Paste Taba Ng Talangka Recipes

GAMBAS AL AJILLO WITH CRAB ROE PASTE (TABA NG TALANGKA)

Steps:

• Combine Shrimp, Lemon and salt. Set Aside.
• In a wok, add the olive oil, garlic and chili flakes. Set your heat to simmering or very low heat.
• Let the garlic and chili infuse into the oil for 20 minutes. It's important to keep the heat really low or the garlic will burn.
• After 20 minutes, turn up the heat to medium high and add the marinated shirmp and crab roe paste.
• Cook 2 - 3 minutes or until the shrimp's color turn pink.

PINTXO DE GAMBA AL AJILLO (SHRIMP SKEWERS WITH GARLIC)

Steps:

• Skewer shrimp on 6-inch bamboo skewers. Combine the remaining ingredients and marinate shrimp overnight in the mixture.
• Season the shrimp with salt and pepper and sear in a hot pan.

CORONA GAMBAS AL AJILLO (GARLIC SHRIMP)

Steps:

• Make sure that you have all of the ingredients ready to go!
• Bring a LARGE non-stick frying pan or a wok to medium-high heat.
• Add olive oil, garlic and minced cherry pepper. Cook until light brown and add shrimp. Season with salt and pepper.
• Cook for a minute or two until shrimp are almost changed colour. Add Corona Extra and finish cooking (When shrimps fully change colour from blue to pink, they are done.).
• Serve on a platter topped with cilantro or parsley and juice of two real limes. Slice third lime into thin wheels for pretty garnish along the top of the dish.

GAMBAS AL AJILLO (SHRIMP W/ GARLIC) CATALONIA

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.

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)

Steps:

• Soak wooden skewers in water for at least 20 minutes.
• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho chili powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

GAMBAS AL AJILLO PASTA (GARLIC SHRIMP PASTA)

Steps:

• Cook pasta and set aside.
• Combine parsley and garlic. Sprinkle salt and pepper on mix.
• Combine lemon juice, sherry and paprika and set aside.
• In medium sized saucepan or wok, heat olive oil on medium heat and add red pepper flakes to infuse oil. Approximately 1 minute. (reduce heat if it starts to burn).
• Add parsley and garlic mixture. Allow garlic to cook and not burn.
• Add lemon juice, sherry and paprika mixture. Allow to rollling boil.
• Add shrimp (with shells). Once cooked through when pink, remove from heat, add pasta. Mix. Add Parmesan and mix. Allow the Parmesan to melt.
• Serve with grated fresh Parmesan.

GAMBAS AL AJILLO ( GARLIC SHRIMP)

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.