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.
Recipe courtesy of Janet Mendel
Total:
30 min
Active:
15 min
Yield:
4 servings as a tapa or appetizer
Level:
None

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Shrimp Skewers

Recipe courtesy of Ina Garten

Garlic Shrimp Scampi

Recipe courtesy of Juan-Carlos Cruz

Garlic Bread

Recipe courtesy of Rachael Ray

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Shrimp with Toasted Garlic: Camerones De Ajo

Recipe courtesy of Tyler Florence

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Shrimp and Grits

Recipe courtesy of Bobby Flay

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking