Recipe courtesy of Amada
Gambas al Ajio
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 189
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 31
- Cholesterol
- 304
- Sodium
- 1210
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
2 cups extra-virgin olive oil, enough to cover half way up the shrimp
2 ounces lemon juice
10 cloves garlic, minced
6 guindilla chiles, broken open
1 pound (26 to 30) shrimp peeled and deveined, tails removed
Salt
1/2 bunch parsley, leaves finely chopped
Directions
- In a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), add the oil, lemon juice, garlic and chiles. Heat over a high flame until the oil mixture starts to sizzle. Season the shrimp with a little salt and add them into the oil in 1 layer. Cook them for about 20 seconds on 1 side, then flip them over for another 20 seconds. Transfer to a serving dish, sprinkle with a little parsley and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.