Things to know about Gambas al Ajilo Recipe
Nobody knows where exactly these crazy good Gambas al Ajillo originated from, but based on what the Spaniards say, it hails from the southern and central part of Spain. This is the one tapa (Spanish appetizer) that you can pretty much find in every part of the country. It’s a staple whenever you’re off to go bar hopping or for some midday munching around the city. The best thing about these Garlic Shrimp is that it is exactly what it is, and nothing more. It requires no more than 6 ingredients and 30 minutes of your time to prepare and cook. More often than not, culinary or gastronomy never fails to make people smile. As for the professionals of the industry, we just find it amazing how such simple ingredients brought together can be a total game changer in a snap, that can change your mood, forget your name or make you never forget that specific food. And there goes the saying, “The real way to a man/woman’s heart is through their stomach,” and this couldn’t have been any more true. Who doesn’t love a good chow, anyway?
Scrumptious Spanish Traditional Garlic Shrimp. Authentic Recipe of Gambas al Ajillo.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 600 grams (1.32 lb) Prawn Fresh and good quality
- 5 cloves Garlic Finely chopped or thinly sliced
- 10 grams (0.35 oz) Fresh Parsley Finely chopped
- Extra Virgin Olive Oil As needed
- 75 ml (2.54 floz) White Wine
- ½ pc Chili Optional
- Salt To taste
- Give the prawns a good rinse, and remove the head, shell, and tail. After doing so, devein the prawns by scoring (gently slicing its back to open it up) and then remove with a toothpick, Once clean, put the prawns in a bowl of iced water. Set aside.
- Either finely chop or thinly slice the garlic. Set aside.
- Finely chop the parsley for garnishing later. Set aside.
- Should you opt to add chili, chop them as well and set them aside.
Gambas al Ajillo
- In a saucepan, add the oil and turn the heat to medium. Add in the garlic stirring occasionally. Just when it is about to turn brown, add the chili (optional).
- Add the shrimp and leave to cook for no more than 5 minutes. Kill the fire, add the wine, cover, and let it cook in the residual heat.
- Transfer the cooked Gambas al Ajillo and garnish with freshly chopped parsley. Serve and enjoy!
See to it that your seafood is always fresh. This contributes to the flavor of your dish. Seafood is one of the ingredients that don’t require a lot of cooking time, so always keep an eye on what you’re cooking because they cook quickly, and when they are overcooked, instead of having a nice texture, you will end up with something that is either tough or mush
Gambas al Ajillo is often served as a tapa (Spanish appetizer), and with bread. It is also recommended to have it with a glass of white wine or beer.
— Specific Atributes of This Recipe:
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