Pintxo De Gamba Al Ajillo Shrimp Skewers With Garlic Recipes
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
PINTXO DE GAMBA AL AJILLO (SHRIMP SKEWERS WITH GARLIC)
shrimp skewer with garlic and hot peppers. Another of the "tapas for 8" party menu by sean mullen of boqueria's. Easy and delilicious. Overnight marinade not part of prep time.
Provided by MarraMamba
Categories Spanish
Time 19m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Skewer shrimp on 6-inch bamboo skewers. Combine the remaining ingredients and marinate shrimp overnight in the mixture.
- Season the shrimp with salt and pepper and sear in a hot pan.
Nutrition Facts : Calories 180.6, Fat 14.5, SaturatedFat 2, Cholesterol 86.1, Sodium 84.4, Carbohydrate 0.8, Protein 11.6
GAMBAS AJILLO: SHRIMP IN GARLIC
The Spanish tend to use a cazuela when cooking this dish as that is the most traditional method. A cazuela is an earthenware dish that can be used either on top of the oven over a gas flame or for baking inside the oven. Remember to cool this dish before washing, as it may crack due to extreme, rapid changes in temperature. A deep frying pan is a suitable alternative to cook this recipe, however, transfer the ingredients into a more attractive hot dish before serving.
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 servings as a tapa or appetizer
Number Of Ingredients 5
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.
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- Gilda. Why make things more complicated than they need to be? The gilda is one of the simplest pintxo dishes in Spain, but one of the most classic. In fact, legend says it was the first pintxo ever invented!
- Piquillo Peppers Stuffed with Tuna. Step aside, padrón peppers! When it comes to pintxos, it’s all about the piquillos. These little red peppers pack some serious flavor.
- Smoked Salmon and Cream Cheese Pintxo. This smoked salmon and cream cheese pintxo is a Basque classic. All you need is a handful of simple ingredients: a hearty baguette, cream cheese, and smoked salmon, and you’ve got one delicious appetizer!
- Classic Spanish Tortilla Pintxo. The good news about pintxos is that many typical tapas recipes can easily be turned into them—just add a skewer and some bread!
- Anchovy Pintxo. Forget everything you thought you knew about anchovies. In the Basque Country, these little fish are done right: caught fresh from the Cantabrian Sea and cured to perfection in salt or vinegar.
- Goat Cheese and Caramelized Onion Pintxo. Goat cheese and caramelized onion is one of those made-in-heaven flavor combos. The sweetness of the onion is the perfect complement to the tanginess of the goat cheese, and a great choice for vegetarians.
- Gambas al Ajillo Pintxo. Gambas al ajillo is one of the most iconic tapas dishes in Spain. It’s one of the few recipes you’ll see all across the country, served in small clay pots filled with sizzling garlic oil.
- Bacon-Wrapped Dates Pintxo. Everyone needs a simple go-to appetizer recipe in their back pocket for when guests come around. Whether it’s a dinner party or a pintxos feast, these bacon-wrapped dates are the perfect party pleaser!
- Pinchos Morunos. These juicy and flavorful Spanish pork skewers aren’t actually a Basque dish—they have their roots in the south of Spain. But they’ve since made their way up north, and are now a common fixture on pintxos bar menus throughout the region.
- Roasted Asparagus with Ham. Bright green asparagus takes an even more delicious turn in this guaranteed crowd-pleaser. Wrap each stalk in top-quality cured Spanish ham, sprinkle with Manchego cheese, and pop it in the oven for a few minutes to roast—pintxos recipes don’t get any easier than this!
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