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spanishutama· 4 servings

Udang Bawang Putih Spanyol

Gambas al Ajillo

Udang Bawang Putih Spanyol
Photo: Rocky Masum This work was made by Masum-al-Hasan Rocky and released under the license(s) stated below. Please feel free to use it for any purpose as long as you credit Masum-al-Hasan Rocky as author and follow the terms of the chosen license. If you use this work outside of the Wikimedia projects, I would very much like to get a note from you. Thanks!, CC BY-SA 4.0 · wikimedia-commons

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

Instructions

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

Source: llm-generated