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Gambas Al Ajillo Or Spicy Sauteed Shrimp Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm) (Whole Ones)|
|Minced garlic||1 Tablespoon|
|Medium shrimp||3⁄4 Pound, peeled and deveined|
|Fresh lime juice||2 Tablespoon|
|Ground paprika||1⁄2 Teaspoon|
|Crushed piquin chili||1 Pinch|
|Lamb stock/Beef stock||1⁄3 Cup (5.33 tbs), seasoned with ground cloves, cinnamon and dried thyme|
|Ground cloves||1 Pinch|
|Dried thyme||1 Pinch|
|Dry madeira||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Coarsely chopped italian parsley||2 Tablespoon (Fresh Ones)|
Serving size: Complete recipe
Calories 1176 Calories from Fat 754
% Daily Value*
Total Fat 85 g131.4%
Saturated Fat 24.2 g121.1%
Trans Fat 0 g
Cholesterol 581.6 mg
Sodium 1084.2 mg45.2%
Total Carbohydrates 25 g8.2%
Dietary Fiber 4.1 g16.3%
Sugars 2.4 g
Protein 75 g149.8%
Vitamin A 105.5% Vitamin C 124.6%
Calcium 33.3% Iron 72.6%
*Based on a 2000 Calorie diet
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.