Wednesday, March 30, 2011

Gambas Al Ajillo

Certain foods simply capture the essence of a trip or a vacation memory.  As a Spanish major in college I spent one summer in Seville, Spain traveling, studying and living with a host family.  Of course a huge part of my education came through eating and cooking with my "Spanish mother",Pilar, in her tiny galley kitchen.  This recipe for garlicky shrimp makes the perfect dinner party appetizer or even a delicious topper to any pasta dish, and simply exudes the bold flavors of Southern Spain.

1/2 pound fresh or frozen shrimp (about 25 large), thawed, rinsed and uncooked
1/4 cup olive oil
1/4 cup white wine
3 tsp. minced garlic
kosher salt
dash red pepper flakes
sprinkle of paprika

Salt shrimp and set aside.
Heat large skillet on medium. 
Add oil, garlic, red pepper and paprika.
Stir for 30 seconds then  turn heat to medium high and add white wine and shrimp.
Shrimp will turn pink quickly so cook only about two minutes per side.
Remove to serving platter and garnish with freshly chopped parsley.

1 comment:

  1. Yum, reading your blog is making me hungry. I love this dish! In Australia we call them prawns. Tasty in any language.Thanks for sharing.
    x Marnie


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