Gambas Ajillo Shrimp In Garlic Recipes

Steps:

• 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.

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Steps:

• Place the shrimp in the oven proof ceramic dish, approximately 8 inches in diameter and at least 1 inch high.
• Add garlic and pepper slices and cover with oil.
• Sprinkle paprika and salt on top of oil.
• If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 5 minutes until the oil is bubbly and the shrimp are cooked.
• If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the shrimp are cooked (about 5 minutes after the oil starts to bubble) Do not overcook as the shrimp will become tough.
• Serve with crispy french bread.
• Great for soaking up the heated garlic oil.

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Steps:

• Place the cazuela over a medium flame. Add the olive oil. When hot (steam comes off the surface, do not burn the oil, you will know because it will smell rancid) add the garlic. Sizzle until golden in color, about 1 to 2 minutes. Add the chiles and leave for 1 minute.
• Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you have over cooked it and will need to start again.)
• Add the shelled shrimps and leave for 2 minutes. Add a pinch of salt.
• Serve with some fresh bread.

Steps:

• Heat oil and add the jalapeno & garlic, saute 1 minute.
• Add shrimp & cook 2 minutes.
• Stir in Cilantro, paprika & salt, heat through.
• Take the skillet to the table, along with the bread and 4 spoons. Everyone fixes their own and they get to dunk the bread for any remaining scraps.

Steps:

• Cook pasta and set aside.
• Combine parsley and garlic. Sprinkle salt and pepper on mix.
• Combine lemon juice, sherry and paprika and set aside.
• In medium sized saucepan or wok, heat olive oil on medium heat and add red pepper flakes to infuse oil. Approximately 1 minute. (reduce heat if it starts to burn).
• Add parsley and garlic mixture. Allow garlic to cook and not burn.
• Add lemon juice, sherry and paprika mixture. Allow to rollling boil.
• Add shrimp (with shells). Once cooked through when pink, remove from heat, add pasta. Mix. Add Parmesan and mix. Allow the Parmesan to melt.
• Serve with grated fresh Parmesan.

Steps:

• Coat the bottom of an 8" round ceramic dish with olive oil.
• Arrange shrimp to cover bottom, and sprinkle with garlic slices and pepper flakes.
• Drizzle with olive oil.
• Just before cooking, lightly salt.
• Cook over medium high heat, until shrimp is cooked through, and garlic begins to brown, about 5-10 minutes.
• If desired, sprinkle with freshly chopped parsley.
• Serve immediately, while the shrimp is still sizzling, with crusty french bread.
• This dish may be made on the stove, or grill.

Steps:

• Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.
• Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.
• To serve, divide shrimp among plates and scatter parsley over top.

Steps:

• In a cast iron skillet, heat olive oil to medium/high. Add garlic and cook stirring until garlic is fragrant. Increase heat to high and add shrimp.Cook stirring until garlic is beginning to brown and shrimp are cooked through. Remove from heat, season with salt and pepper to taste and sprinkle with parsley if using.