Gambas Al Ajillo Or Spicy Sauteed Shrimp Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| 4 whole garlic cloves plus 1 tablespoon minced garlic | ||
| 3/4 pound medium-size shrimp, peeled and deveined | ||
| Lime juice | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Paprika | 1/2 Teaspoon | |
| Pinch of crushed piquin chile | ||
| 1/4 to 1/3 cup lamb or beef stock, lightly seasoned with a pinch of ground cloves, cinnamon and dried thyme | ||
| Madeira | 2 Tablespoon | |
| Ground black pepper | 1 To taste | |
| 2 tablespoons coarsely chopped fresh Italian parsley | ||
| Salt | To Taste | |
Directions
In a large saute pan or a heavy-bottomed pan, heat the olive oil with the whole garlic cloves over the highest heat until smoking.
Add the shrimp and quickly turn them over and cook for a few seconds to seal in the flavor.
Remove the pan from the heat.
Pour out all of the oil and discard the garlic.
Return the shrimp to the pan over medium-high heat.
Pour the lime juice over the shrimp and add the butter, minced garlic, paprika, piquin, lamb stock, and Madeira.
Simmer until the shrimp has turned pink, a couple of minutes.
Season with salt and pepper.
Toss the shrimp with the parsley and serve immediately.
Add the shrimp and quickly turn them over and cook for a few seconds to seal in the flavor.
Remove the pan from the heat.
Pour out all of the oil and discard the garlic.
Return the shrimp to the pan over medium-high heat.
Pour the lime juice over the shrimp and add the butter, minced garlic, paprika, piquin, lamb stock, and Madeira.
Simmer until the shrimp has turned pink, a couple of minutes.
Season with salt and pepper.
Toss the shrimp with the parsley and serve immediately.
Chef
