I have also made this using scallops, or a mix of shrimp and scallops, and it is just as nice! I like to serve it with rice and a refreshing cucumber salad. The hotness will depend on the blend of your Cajun Seasoning. Mine is pretty hot, I make my own blend.
Try to purchase the largest bulbs of garlic you can find, slice them into three pieces and use only the middle slice. Make certain to soak the wooden skewers in cold water for a minumum of 30 minutes before using them on the grill. Plan ahead the shrimp needs to marinade for a minumum of 5 hours. Amounts are only estimated depending on the size of your shrimp.
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)
From "Simply Shrimp, Salmon and (Fish) Steaks" by Leslie Glover Pendleton. This is the recipe on the cover of the book. Wish you could see it. Recipe states that these are tasty Southeast Asian-inspired shrimp that make an unusual hors d'oeuvre. Serve the sauce in individual pots when serving as a main course. Goes well with Basmati or jasmine rice. There is a marination of 30 minutes to 8 hours not included in the time.
Nothing is better than a warm grilled cheese on a long cold day. Well now the classical grilled cheese got kicked up 1 more step with the inclusion of crabmeat and blue cheese. Round this dinner out with a warm bowl of clam chowder soup.
From Rick Bayless, this is shrimp cooked in a bath of garlic, which has itself been slowly cooked to make it sweet and elegant. The recipe calls for 2 chipotle chiles. Some people may want more--a lot of people will probably want less--chipotles are HOT--so, if you're not sure, go easy and taste before you add all the chiles. This garlic "bath" is also wonderful with fish, and other seafood. It serves 6 generously as a main course, or more as an appetizer.
This is a very tasty, garlic loaded Tapa. I like to use 2 fresh Jalapenos to give them a good kick If you like it milder use only one fresh or 2 canned. It is fun to take the fry pan right to the table and let everyone fixe their own. Do not skimp on the olive oil and use only a top grade oil