Prawns in Garlic - Gambas al ajillo

27 November 2008, at 18:39 by Monica
Posted in: Tapas | 43 449 views | Print

Gambas al ajillo served piping hot in its own form.
They are extremely well, together with a piece sandwich dipped in the aromatic garlic broth ...

Räkorna serveras rykande heta i sin egen form
The shrimp is served in the same vessel during cooking, the cook in the oil before serving.
Serve with baguette dipped in the aromatic oil.

Ingredienser till räkor i vitlök Ingredients, 4 persons tapa:

200 grams large raw shrimp, peeled
3 cloves garlic
1 cup olive oil
1 small, dried hot pepper (half the size of the image at right) or 1/4 teaspoon cayenne pepper
salt
finely chopped parsley for garnish

Here's how:

Peel and slice the garlic cloves.
Slice the Spanish pepper and remove seeds.
Heat the oil in an ovenproof serving the form on the stove or oven over high heat.
When the oil begins to boil, add the garlic and Spanish peppers.
When garlic is browned slightly add the prawns. Stir and sauté for about 3 minutes until the prawns are ready.
Salta.
Remove shrimp from heat, garnish with some chopped parsley and cover with a lid or dish.
Serve directly from pan. The shrimp should cook in the oil before serving.
Baguette, dipped in aromatic garlic broth, perfect for.

Räkorna puttrar på spisen
The shrimp simmering on the stove ...

The recipe was first published: 2001-08-31

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Tags: olive oil , prawns , recipes , garlic
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Comments

8 Responses to "Shrimp in Garlic - Gambas al ajillo"

1. Miss Kumlin , Tuesday March 3, 2009 14:08
  In Andalusia, the right under the name Gambas al Pil Pil. And that's one of my absolute favorites of Spanish cuisine.
1. Shrimp , Mon September 28, 2009 19:25
  It looks really yummy, maybe a recipe we can publish on the website when the time comes?
1. Lasse , Wed December 30, 2009 20:03
  A bit of the best you can put in your mouth! Eat always when we are in Spain. Best so far I have found in Madrid, a side street from the Plaza Mayor. They just have this right in his repertoire! Longing moment there!
1. iTherese with Apple Vana | Carlbom Photo , Wed March 10, 2010 9:22
  [...] We had eaten our fill and plug the little one had eaten their Gambas al ajillo and all the other stuff she pressed itself so Therese would definitely have his new toy [...]
1. Martin, Sun September 12, 2010 19:04
  Hello!
  Good recipe but thinking about two things;
  "* When the oil begins to boil, add the garlic and Spanish pepper."
  - Oil does not boil.
  And even cooking time:
  "# When the garlic is browned slightly add the prawns. Stir and sauté for about 3 minutes until the prawns are ready. "
  - In my erfarnhet it takes much longer than 3 minutes, snaraer 8-10.
  / El Martin
1. Monica, Sun September 12, 2010 19:11
  Hi Martin, thanks for your comment!
  What do you mean that the oil does not boil?, It makes my olive oil in all cases.
  When the cooking time so it is surely a matter of taste. One thing is certain, shrimp become rubbery and tough if cooked too long. It is best perhaps to taste a shrimp after about 3 minutes and continue if you want a longer cooking time.
  Sincerely
  Monica
1. Erik Soderqvist, Fri March 11, 2011 17:04
  Must just try your recipe, from Gran Canaria where I ate right at 2 different restaurants, the first was the shrimp slightly. to dry so I think more in 3 minutes variant.
1. Anita, Saturday November 5, 2011 20:26
  Simple and very tasty. V poor, to recommend! Served right out of my cast iron skillet.