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Gambas al Ajillo (Garlic Shrimp)

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Gambas al Ajillo (Garlic Shrimp)

Adapted from the Wikibooks Cookbook: Gambas al Ajillo (Garlic Shrimp)

SKSouCrunch Kitchen·
Everything in this version is new:
  • +10 ingredients
  • +4 steps

Ingredients

added removed changed
  • Added: 450 g shrimp (about 25 per pound size), peeled or shell-on
  • Added: 5 large cloves garlic, finely minced
  • Added: 1 tsp sweet Spanish paprika
  • Added: 75 ml dry sherry or cognac
  • Added: 60 ml olive oil
  • Added: 2 tbsp fresh lemon juice
  • Added: 1 tbsp chopped fresh parsley
  • Added: Salt, to taste
  • Added: Freshly ground black pepper, to taste
  • Added: Crusty bread, to serve(optional)

Method

added removed changed

  1. Added step 1:

    Mince the garlic and chop the parsley. Peel the shrimp first if you prefer them peeled.

    8 min

  2. Added step 2:

    Warm the olive oil in a heavy frying pan over medium heat. Add the garlic and cook for about a minute, until it just begins to colour. Don't let it burn.

    2 min

  3. Added step 3:

    Turn the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir briskly until the shrimp turn pink and curl, about 3 minutes.

    3 min

  4. Added step 4:

    Take off the heat and serve in the pan, or tip onto a warm plate with all the oil. Season with salt and pepper and scatter over the parsley.

    1 min