Editors' Pick
Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia
"While this is usually served as a tapa, it is too good not to eat as a main course. After trying the ones that were posted here on Zaar, I found myself still searching for the gambas we had in Barcelona. Finally I found the recipe with the flavor and creaminess of the dish we fell in love with in Spain! The same dish can be made with squid, cut into rings, or scallops. Serve with lots of warm crusty bread to sop up the sauce…. You will not want to waste a drop! (Make sure you are "warming" the olive oil and the butter, not cooking it off..... cause you'll want every last bit of it for the sauce)"
photo by Swirling F.
- Ready In:
- 13mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 1⁄4 cup butter
- 1 1⁄2 lbs shrimp, peeled and deveined
- 4 -6 garlic cloves, minced (more if you are a garlic lover)
- 1⁄4 cup fresh lemon juice
- 1 teaspoon paprika
- 1⁄2 teaspoon red pepper flakes (to taste)
- 4 tablespoons flat leaf parsley, chopped
- salt
- fresh ground pepper
directions
- In a wide, shallow sauté pan over high heat, warm the Olive Oil and the Butter; add the Shrimp and Garlic and sauté quickly for about 2-3 minutes.
- Add the lemon juice, paprika, pepper flakes, and salt and pepper to taste. Adjust seasonings to your liking.
- Transfer to a warmed serving dish, sprinkle with the parsley and serve at once.
Questions & Replies
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Reviews
-
I had the recipe tweaked by adding a dash of Teriyaki Sauce and it tasted even better. It was quick to make too! I love it! -
-
Very good. Substituted Old Bay for the red pepper. It was a lot of butter, may cut it in half next time. Will definitely make again. -
This was delicious!!! I did add some thinly sliced shallots and minced red peppers to the garlic to saute and then with the lemon juice and paprika I added some white wine to make a little more sauce and serve it over angel hair pasta...topped with fresh minced parsley and some parm. DH gobbled it down and wanted more. (I guess I shouldn't have cut the recipe in half). I did serve it with sauteed spinach, shallots and a little minced garlic and french bread and it made for a wonderful meal. This is going into my Favorites of 2010. Thank you for such a wonderful recipe. Made for Think Pink Cancer Awareness 2010. -
we ahve a local spanish reatuarant and they serve Gambas al ajillo as as starter and these are just as good , if not better. i have been looking for a similar and this is most defo it. Thanks for posting -
Just delicious. I had 1 lb shrimp, so used 3 tbl olive oil and 2 tbl ghee (instead of butter). Ghee is really great for sauteing, as it has no water in it, and will sustain higher temperatures without burning. I also used white wine instead of lemon juice and smoked paprika (1/2 tsp), to avoid a trip to the market for just two items. Wonderful with crusty bread to mop up the sauce.
see 45 more reviews
Tweaks
-
Substituted 1/4 cup of lemon juice with dry white wine and omitted red pepper flakes
-
What a delicious appetizer! I served it at a Spanish dinner and everyone loved it. I did not have red pepper flakes so I used an extra portion of paprika and a mix of Mediterranean spices and instead of lemon juice I used fresh lime juice, worked like a charm. (I also used even more garlic than in the original recipe because that's how I like it.) This was really easy to make and very tasty, will definitely make it again - only next time in a larger quantity. -
Very similar in flavor to the dish we had in Spain! Served with crusty bread and left out the butter to save some cholesterol...the olive oil was enough to flavor and saute the shrimp. Also, added cilantro instead of parsley! Will be making again!!
RECIPE SUBMITTED BY
Our family is rounded out with 6 Bengals, 1 Jack Russell Terror named Harley, a ferret named Mason, giant gold fish, a water dragon named Crusoe, a Beautiful Appaloosa/Arabian named Sassy, a stunning Palomino Quarter Horse named Sweet Pea and a gorgeous black Standardbred named Domino! We also have added a Leopard Appaloosa rescue horse to the mix. Her name is Pebbles and she is lovely!
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I love Zaar! I have so many wonderful friends here and I really enjoy being a Forum Host. I love the games in the Contest & Events Forum! The games are addictive and a great opportunity to meet the members of this community. I had a blast co-hosting the first Zaar World Tour 2005 with ~Leslie~. Zaar World Tour II doubled in size and ~Leslie~ and I were joined with co-hosts Mama�s Kitchen and kzbhansen. Zaar World Tour 3 doubled again in size and Leslie, Mama's Kitchen and I were joined with SusieD, PanNan and JustCallMeToni! We also established the "Whine and Cheese Gang" which was a wonderful team that was put together to help all the teams playing. Zaar World Tour IV will be bigger and even better!!!
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I love Zaar! I have so many wonderful friends here and I really enjoy being a Forum Host. I love the games in the Contest & Events Forum! The games are addictive and a great opportunity to meet the members of this community. I had a blast co-hosting the first Zaar World Tour 2005 with ~Leslie~. Zaar World Tour II doubled in size and ~Leslie~ and I were joined with co-hosts Mama�s Kitchen and kzbhansen. Zaar World Tour 3 doubled again in size and Leslie, Mama's Kitchen and I were joined with SusieD, PanNan and JustCallMeToni! We also established the "Whine and Cheese Gang" which was a wonderful team that was put together to help all the teams playing. Zaar World Tour IV will be bigger and even better!!!
Click on the image below to watch the Zaar World Tour 2 recap and promo for ZWT3.
