Spanish Style Garlic Shrimp And Rice Recipes

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

SPANISH SAFFRON RICE WITH GARLIC SHRIMP

Steps:

• Heat a large fry pan with a medium-high heat and add in a generous 2 tablespoons of extra virgin olive oil, after 1 minute add in 2 cloves garlic thinly sliced and mix with the olive oil, after 45 to 60 seconds add in 12 raw jumbo shrimp (peeled & deveined and seasoned with sea salt & black pepper), mix the shrimps around with the garlic, 1 minute later remove the shrimps & garlic from the pan and set aside
• Using the same pan with the same heat add in 1/2 onion finely diced and mix with the olive oil, 1 minute later add in 4 cloves garlic finely minced and continue to mix, 30 seconds later add in 1 cup of round rice, 1/4 cup frozen peas, 1/2 teaspoon sweet smoked paprika, 1/2 teaspoon saffron threads and season with sea salt & black pepper, mix it all together until well combined, then add in 3 cups vegetable broth, give it a mix so everything is evenly divided, you can mix once in a while, just don´t over mix, otherwise the rice will lose it´s texture
• About 10 minutes after adding the broth, add in the garlic shrimp and evenly spread them out, after this step don´t mix the rice anymore, simmer on a medium-high heat for another 4 to 5 minutes, or until the broth has been fully incorporated into the rice, remove the pan from the heat and serve at once, enjoy!

SPANISH SHRIMP AND RICE

Steps:

• Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.
• Photograph by Christopher Testani

SPANISH RICE AND SHRIMP

Steps:

• Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
• Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
• Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

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.

SPANISH-STYLE GARLIC SHRIMP AND RICE

Steps:

• Start by making the rice. Place a medium pot over medium-high heat. Add the 2 tablespoons of EVOO and the onions. Cook for 2 to 3 minutes, then add the rice and lightly toast, 2 to 3 minutes. Add the chicken stock and cover the rice with a lid to bring the stock to a rapid boil. When the stock comes to a boil, reduce the heat to a simmer and cook, covered, stirring occasionally, for 17 minutes, or until tender.
• Proceed as for the master recipe, #147, cooking the seasoned shrimp in the 1/4 cup EVOO with the garlic, tomatoes, scallions, and parsley. Add the sherry when you would add the vermouth. Stir in the olives and remove from the heat.
• Serve the shrimp over the rice.

SPANISH-STYLE SHRIMP WITH GARLIC

Steps:

• Sprinkle the shrimp with salt, toss and let sit for 15 minutes.
• Heat the oil over medium heat in a heavy nonstick frying pan, and add the garlic, bay leaf and chile. Cook, stirring, until the garlic begins to color, about one minute. Turn the heat up to medium-high, and add the shrimp. Cook, stirring, until the shrimp turn pink and are cooked through, two to three minutes. Remove from the heat, sprinkle with the parsley and serve.

VEGETARIAN SPANISH RICE

Steps:

• In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.
• Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.
• Stir in the peppers and green chilies. Heat through and serve immediately.