spanishutama· 4 porsi

Udang Bawang Putih Spanyol

Name: Udang Bawang Putih Spanyol
Cuisine: spanish
Ingredients: 500 g large shrimp, peeled, deveined, tails on; 8 garlic cloves, thinly sliced; 150 ml extra virgin olive oil; 2 dried guindilla chiles (or 1/2 tsp red pepper flakes); 1 tsp smoked paprika (pimentón de la Vera); 2 tbsp dry sherry or dry white wine; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh lemon juice; Sea salt to taste; Freshly ground black pepper to taste; Crusty bread for serving

Gambas al Ajillo

Bahan

500 g large shrimp, peeled, deveined, tails on
8 garlic cloves, thinly sliced
150 ml extra virgin olive oil
2 dried guindilla chiles (or 1/2 tsp red pepper flakes)
1 tsp smoked paprika (pimentón de la Vera)
2 tbsp dry sherry or dry white wine
2 tbsp fresh parsley, finely chopped
1 tbsp fresh lemon juice
Sea salt to taste
Freshly ground black pepper to taste
Crusty bread for serving

Cara Membuat

1Heat olive oil in a clay cazuela or heavy skillet over medium-low heat until shimmering but not smoking.
2Add sliced garlic and whole dried chiles; cook gently 2-3 minutes until garlic turns pale golden, stirring constantly to prevent burning.
3Increase heat to medium-high; add shrimp in a single layer, season with salt and pepper. Cook 1-2 minutes per side until pink and curled.
4Sprinkle smoked paprika over shrimp, immediately pour in sherry or wine, and let reduce for 30 seconds.
5Remove from heat; stir in chopped parsley and lemon juice.
6Serve immediately in the cazuela with crusty bread for soaking up the oil.

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