Ingredients
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1/4
-
1/4
-
1 1/2
-
4 - 6
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1/4
-
1
-
1/2
-
4
-
-
-
-
-
-
-
Directions
Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia,While this is usually served as a tapa, it is too good not to eat as a main course. After trying the ones that were posted here on Zaar, I found myself still searching for the gambas we had in Barcelona. Finally I found the recipe with the flavor and creaminess of the dish we fell in love with in Spain! The same dish can be made with squid, cut into rings, or scallops. Serve with lots of warm crusty bread to sop up the sauce. You will not want to waste a drop! (Make sure you are “warming” the olive oil and the butter, not cooking it off….. cause you’ll want every last bit of it for the sauce),I had some precooked frozen shrimp to use and I chose this recipe. Big mistake. The recipe was delicious and a big hit with the whole family but the shrimp were chewy so make sure you use raw shrimp as I did the second time when it turned out perfect. Wonderful stuff. Still using the same recipe 13 years later but doubling the sauce just to soak the crusty French bread in. Every time I make this for company its a huge success!,I had the recipe tweaked by adding a dash of Teriyaki Sauce and it tasted even better. It was quick to make too! I love it!
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Steps
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1
Done
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In a Wide, Shallow Saut Pan Over High Heat, Warm the Olive Oil and the Butter; Add the Shrimp and Garlic and Saut Quickly For About 2-3 Minutes. |
|
2
Done
|
Add the Lemon Juice, Paprika, Pepper Flakes, and Salt and Pepper to Taste. Adjust Seasonings to Your Liking. |
|
3
Done
|
Transfer to a Warmed Serving Dish, Sprinkle With the Parsley and Serve at Once. |
