Updated March 18, 2016.
Probably the most popular tapas throughout The country, gambas al ajillo (garlic clove shrimp) is quick, simple and easy , Filled with garlic clove flavor. It's a classic classic Spanish tapa, enjoyed in tapas bars from northern The country towards the south of The country.
To create this popular dish, fresh shrimp are sauteed in essential olive oil and a lot of garlic clove, with a little dried red pepper cayenne (whole or flakes) and from time to time a touch of Spanish paprika along with a a little brandy. These components all combine to produce probably the most popular tapas. The pinch of red pepper flakes provides the sauce a small bite.
Your visitors is going to be requesting the recipe following the first shrimp, and just you will be aware how simple it had been to organize. This shrimp dish is definitely around the menu whenever we invite buddies over, and you will find never leftovers.
Ingredients
- 1 lb shrimp, 25 count to some pound
- 10 large cloves of garlic clove, finely minced (this can be a recipe for garlic clove enthusiasts-- add much more should you dare!)
- 1 teaspoon sweet Spanish paprika (optional)
- 1 teaspoon red pepper flakes or 2 whole dried cayenne peppers
- 2-3 oz (60-89 ml) Spanish brandy (or substitute dry sherry ) (this really is optional)
- 4 oz (125 ml) extra virgin essential olive oil
- 3 teaspoon chopped fresh parsley
- 1 lemon for juice
- 1 fresh baguette, sliced (for sopping up extra sauce!)
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Preparation
This recipe makes four servings being an appetizer. If get yourself ready for a primary course, double the amount recipe.
Inside a saut pan or heavy fry pan, warm the essential olive oil over medium heat. Add some garlic clove and red pepper flakes and saut for around about a minute or until they simply start to brown. Take care not to burn the garlic clove!
Enhance the heat to high and immediately add some shrimp, fresh lemon juice, sherry or brandy and paprika.
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Stir well, then saut, stirring quickly before the shrimp turn pink and curl – about 3 minutes.
Remove from heat and transfer shrimp with oil and sauce to some warm plate or serve from the pan. Season to taste with salt and freshly ground pepper. Sprinkle with parsley. Serve with fresh bread.
- This recipe is ready in The country using the shells off or on, with respect to the prepare. So, if you like, peel the shrimp before cooking.
- If you want bigger shrimp, purchase shrimp with less count to some pound. However, 25 to some pound make the perfect size with this tapa .
- If using frozen shrimp, rinse under cold water and pat dry. Allow for an extended cooking for shrimp that aren't completely thawed, and make certain to prepare completely.