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Gambas al Ajillo (Garlic Shrimp)
A Delicious Feast and Simple to Create! |
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1/2 cup butter (one stick)
1/2 cup of Romulo Pure Olive Oil
2 Tbls. Chopped Spanish Purple Garlic (12 cloves)
2 lbs. medium shrimp, peeled
1/4 cup beef broth
1/3 cup lemon juice
1 tsp. La Chinata Bittersweet 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
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This 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!
1. Bring to a boil, 2 cups of Calasparra rice in 4 cups of water. Lower heat and simmer for 20 minutes.
2. Melt together butter, olive oil, and garlic and simmer until light brown; set aside on low heat.
3. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.
4. Heat ove to 500 degrees F. with large terra cotta cazuela or ceramic dish on oven shelf.
5. When the cazuela becomes very hot, remove to the top of the stove.
6. 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).
7. Stir and return to oven for 5 minutes.
8. Serve with Calasparra rice and bread to absorb the juices!
Buen Provecho!
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Preparation Time: |
Serves: 4 |
| Recipe Origin: Spain |
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Submitted by: |
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Donald B. Harris
Spain |
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| This recipe has been viewed 19953 times. |
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