Gambas al Ajillo (Spanish Garlic Shrimp Tapas)
by
Derek Farwagi
Ingredients
- ½ lb large shrimp peeled and deveined
- coarse sea salt
- ¼ cup olive oil
- 6-7 cloves of garlic thickly sliced- about 1/4” thick. (They will not brown when they are that thick, will soften, lose their pungent taste and become buttery and sweet tasting).
- ½ tsp paprika
- Juice of half a lemon
- salt to taste
- coarsely chopped parsley for garnish
Instructions
- Pat the shrimp dry, devein and season with salt and set aside.
- In a cold skillet or frying pan, add olive oil and garlic. Place over medium heat till the garlic starts to sizzle on the sides. Add the paprika and prawns.
- Cook the prawns for about 2 minutes each side( this will depend on the size) and watching that the flesh turns opaque with a pearly pink color. Remove the pan from the heat.
- Stir in the lemon juice and parsley.
- Plate and serve at room temperature.
Nutrition
Calories: 121kcalCarbohydrates: 1gProtein: 23gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 183mgSodium: 398mgPotassium: 309mgFiber: 1gSugar: 1gVitamin A: 105IUVitamin C: 2mgCalcium: 81mgIron: 1mg
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