{"id":4121,"date":"2024-01-31T21:08:32","date_gmt":"2024-01-31T21:08:32","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4121"},"modified":"2024-02-09T21:32:11","modified_gmt":"2024-02-09T21:32:11","slug":"gambas-al-ajillo-spanish-garlic-shrimp","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/gambas-al-ajillo-spanish-garlic-shrimp\/","title":{"rendered":"Gambas Al Ajillo (Spanish Garlic Shrimp)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Gambas Al Ajillo (Spanish Garlic Shrimp)<\/span><\/h2>\n
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This simple and authentic gambas al ajillo<\/em> recipe makes the most delicious Spanish garlic shrimp you can imagine!<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Lauren Aloise – Spanish Sabores<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • About 1<\/span> pound (a little less than \u00bd kilo)<\/span> small raw shrimp<\/span> (shelled or unshelled)<\/span><\/li>
  • Extra virgin olive oil <\/span> (Spanish brands preferred!)<\/span><\/li>
  • About 1<\/span> Tablespoon\/per person<\/span> garlic, <\/span> minced (you can put less or more depending on your love for garlic)<\/span><\/li>
  • Splash<\/span> dry sherry <\/span> (I generally use fino or manzanilla) this can be omitted or substituted for by a very dry white wine<\/span><\/li>
  • Touch<\/span> butter, <\/span> to finish off each serving<\/span><\/li>
  • 1-2<\/span> small<\/span> small cayenne peppers<\/span> per serving<\/span><\/li>
  • Sea salt for seasoning<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • My mother-in-law makes these in individual sized clay dishes (cazuelitas) that you can put directly on the stove to cook in. Here I’ll assume most will make the dish in one large pan and then plate separately.<\/div><\/li>
    • If the shrimp haven’t been shelled, remove the shells<\/div><\/li>
    • Completely cover the bottom of a large frying pan with olive oil and slowly heat along with the garlic and cayenne pepper pods.<\/div><\/li>
    • When the garlic begins to sizzle add the shrimp and saut\u00e9 a moment.<\/div><\/li>
    • Once everything starts to sizzle again, add a splash of sherry and a sprinkle of salt.<\/div><\/li>
    • Simmer for about a minute until the shrimp are cooked through (don’t overcook!)<\/div><\/li>
    • Remove from the heat and divide into four servings.<\/div><\/li>
    • Top each serving with a touch of butter, and give it a quick stir before serving.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
        \n
      • Serve sizzling if possible, and always with crusty bread to mop up the sauce. Remember to only cook the shrimp for about one minute, they can overcook in no time and will keep cooking once off the heat if kept in the same dish!<\/li>\n
      • Remember that olive oil is a major part of this dish so use the best quality extra virgin olive oil you can get your hands on!\u00a0<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4118,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,2506,1715,2505,687,140,2877,696,130,2501],"tags":[],"class_list":["post-4121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-dinner","category-gluten-free","category-lunch","category-sauteed","category-side","category-simmered","category-snack","category-spanish","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/Gambas-al-ajillo-6282-Blog.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4121"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4121\/revisions"}],"predecessor-version":[{"id":4122,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4121\/revisions\/4122"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4118"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}