Gambas Al Ajillo Or Spicy Sauteed Shrimp
|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)|
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.