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Gambas Al Ajillo Or Spicy Sauteed Shrimp

Mexican.Chef's picture
Ingredients
  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
  Butter 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
  Cinnamon 1 Pinch
  Dried thyme 1 Pinch
  Dry madeira 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Coarsely chopped italian parsley 2 Tablespoon (Fresh Ones)
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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Shrimp

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