Gambas Al Ajillo – Southern Spain (Shrimp with Garlic)
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Gambas al Ajillo – Southern Spain (Shrimp with Garlic) There are many types of tapas found throughout Spain is this is one of the mainstays on most menu’s in all regions of Spain. Small shrimp are commonly used to make this dish making it not only easier to eat but also providing more flavor to the finished product and cook very quickly. This dish would always be served with bread to soak up the delicious sauce. Yield – 1 lb Cooked Shrimp with Dipping Sauce Cooking Method – Sautéed Ingredients: 1 lb 41/50 Shrimp (or smaller), de-veined and peeled (leave the tail on) 3/4 tsp Course Kosher Salt 4 ounces Good Quality Olive Oil 1 ounce Garlic Cloves, minced 1 ea Dried Chile (such as Chile de Arbol or other long dried chile) 3/4 tsp Paprika 1 tsp Fresh Parsley, minced To Taste Salt Procedure: 1. Combine the shrimp and the salt and rub together to ensure the salt is distributed evenly over the shrimp and set the shrimp with salt aside to “marinate” for 10 minutes before starting 2. In a sauté pan large enough to just hold the shrimp and other ingredients (do not want a pan too large either) heat the olive oil and add the garlic and chile pepper to the pan once the oil begins to get hot. 3. As soon as the garlic just begins to color in the oil add the shrimp and begin to toss or stir immediately to cook the shrimp evenly. 4. Cook the shrimp over medium heat for about 2 minutes or until they are just cooked. 5. As soon as the shrimp are done add in the paprika and the parsley to the pan and stir or toss more to coat all of the shrimp well with the sauce and then remove and transfer to appropriate serving bowls to serve. 6. Be sure to serve with bread as guests will want to dredge bread in sauce .