Garlic Shrimp {gambas Al Ajillo}
Serving Size : 1
Ingredients for prepare Garlic Shrimp {gambas Al Ajillo}
:
| Amount | Measure | Ingredient - Preparation Method |
| 12 | small | Shrimp - cleaned and deveined |
| 2 | tablespoons | Olive oil |
| 3 | | Garlic cloves |
A small piece of hot chili pepper
or a pinch of cayenne
garlic shrimp {gambas al ajillo} |
| 1/2 | | Bay leaf |
recipe Garlic Shrimp {gambas Al Ajillo}
* Note: See recipes for "All-I-Oli"
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sauces include in this database. Brown three garlic cloves in two tablespoons
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olive oil. Add chili pepper (or cayenne) and bay leaf. Put in the shrimp, turn once to brown both
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sides, add a spoonful of all-i-oli, squirt lightly with lemon juice, sprinkle with celery salt,
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and serve sizzling hot. The all-i-oli should remain intact or almost intact, the shrimp should be brown
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and slightly crusty, and the garlic cloves should remain whole. Small shrimp cook in a few
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minutes; take care not to overcook. Those who find chili pepper or cayenne too potent
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can omit it and grind black pepper over shrimp just before serving. Comments: At the Gayango restaurant
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in Madrid, which provided the above recipe, each portion is served in a small earthenware
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casserole about 4 inches in diameter. The above amounts are for each such casserole. The number of shrimp
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depends on the size of the shrimp. The dish can also be made in one large,
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flat casserole; simply multiply the recipe by the number of people to be served. Recipe Source: THE SPANISH COOKBOOK by
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Barbara Norman Published by Bantam Books, Inc. (c) 1969 Formatted for MasterCook by Joe Comiskey,
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aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-21-1995
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