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Gambas al Ajillo, Garlic Shrimp
Gambas al Ajillo is a delicious
feast that is very simple to create. My favorite way to cook this recipe
is in several small clay cazuelas or one large one for larger groups. The
sauce is delicious!
Ingredients for Gambas al Ajillo:
- 1/2 cup of
butter (one stick)
- 1/2 cup of
olive oil
- 2 T chopped
garilc (6cloves)
- 2 lbs medium
shrimp, peeled
- 1/4 cup of
beef broth
- 1/3 cup of
Lemon Juice
- 1 t bittersweet
smoked paprika
- 3 T dried
chili peppers, crushed
- 2 Bay (Laurel)
leaves
- 1/2 Cup Sherry
wine, Manzanilla or Fino
- Salt and
Black Pepper to taste
- 1/2 cup Chopped
Parsley
- 2 cups calasparra
rice
Preparation
Instructions for Gambas al Ajillo:
- Bring to a boil
2 cups of Calasparra rice in 4 cups of water. Lower heat and simmer
for 20 minutes.
- Melt together
butter, olive oil, and garlic and simmer until light brown; set aside
on low heat.
- Simmer together
beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside
on low heat.
- Heat oven
to 500 degrees Fahrenheit with large terra cotta cazuela or ceramic
dish on oven shelf.
- When the
cazuela becomes very hot remove to the top of the stove.
- Bring butter
and olive oil solution to a boil and add immediately. Add shrimp and
stir with a wooden spoon until they turn pink Add sherry and broth (which
has been brought to a boil).
- Stir and
return to oven for 5 minutes.
Serve Gambas
al Ajillo with Calasparra rice and bread
(to absorb the juices).
Gambas al Ajillo is a Spanish recipe that you will be top of your list.
Buen Provecho!
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