Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia
- Ready In:
- 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
- fresh ground pepper
- 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.
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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.
This is by far the best recipe I have found on this site. My husband loved it and said it is a 5 Star Restaurant worthy dish. I followed the recipe exactly and yes you can adjust it to your personal taste. Make sure you have some good bread to go with it because you will need it to sop up the sauce. Thank you for sharing.
I had some precooked frozen shrimp to use and I chose this recipe. Big mistake. The recipe was delicious and a big hit with the whole family but the shrimp were chewy so make sure you use raw shrimp as I did the second time when it turned out perfect. Wonderful stuff. Still using the same recipe 13 years later but doubling the sauce just to soak the crusty French bread in. Every time I make this for company its a huge success!