Gambas al ajillo (garlic shrimp)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| ¼ | cup | Olive oil |
| 4 | Large cloves garlic; finely minced | |
| 1 | teaspoon | Red pepper flakes |
| 1 | pounds | Medium shrimp; peeled and deveined |
| 2 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Dry sherry |
| 1 | teaspoon | Paprika |
| Salt | ||
| Freshly ground black pepper | ||
| Italian flat-leaf parsley chopped for garnish | ||
Directions
In a saute pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and saute for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then saute stirring briskly, until the shrimp turn pink and curl slightly about 3 minutes. Season to taste with salt and pepper and sprinkle with parsley. Serve hot. Serves 4. Source: San Francisco Examiner Magazine.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...