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 AL AJIO
Steps:
- In a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), add the oil, lemon juice, garlic and chiles. Heat over a high flame until the oil mixture starts to sizzle. Season the shrimp with a little salt and add them into the oil in 1 layer. Cook them for about 20 seconds on 1 side, then flip them over for another 20 seconds. Transfer to a serving dish, sprinkle with a little parsley and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
GAMBAS EN GABARDINAS
Steps:
- Her version: Make the batter by mixing together the flour, salt, melted butter, cayenne and water until smooth, then leave to stand.
- Peel the prawns, leaving the tip on the tail. Heat oil in a deep fryer or large heavy pot to 375 degrees F.
- Whisk the egg white and fold into the batter. Holding each prawn by its tail, dip it into the batter and then lower into the oil. Let fry for 30 seconds, or until golden brown. Remove and drain on paper towels. Serve immediately with lemon wedges.
- My version: Remember that filo pastry becomes brittle if it is allowed to dry out, so as soon as you unwrap it cover it with a damp towel. Take a pastry sheet and brush with melted butter. Place a small dollop of jalapeno paste on the sheet, top with a prawn and season. Roll the prawn up in the pastry. Place the prawn parcel, seam side down, on a lightly greased baking sheet. When all the parcels have been prepared, bake in a preheated oven at 400 degrees for 20 minutes, or until golden brown.
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