(Ray)
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001-176_30969.indd 155 7/15/13 12:54 PMspanish tapas-style dinner party 155(Text)
Garlic Shrimp
(Gambas al Ajillas)
•Soy-free •Dairy-free •Nut-freeThis easy dish takes just a few minutes to prepare and should be made right before serving.
Don’t be shy about using all ten cloves of garlic; with the combination of smoked paprika,
sherry, and a touch of lemon, this recipe is just right!10 cloves garlic
1 pound (454 g) peeled, deveined
shrimp
¾ teaspoon smoked paprika
Salt and pepper to taste
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) lemon juice
½ cup (120 ml) dry sherry
1 tablespoon (4 g) chopped parsleyRoughly chop 5 cloves of the garlic. Finely grate the remaining 5 cloves on
a Microplane or push through a garlic press. Set aside.
Remove the tails from the shrimp if they are still attached. Slice the
shrimp in half from head to tail. Season them with the smoked paprika and
a bit of salt and pepper.
Place the olive oil in a large skillet along with the 5 cloves of garlic that
are roughly chopped. Turn on the heat and set it at medium-high. When
the garlic begins to sizzle and just starts to turn golden at the edges, add
the shrimp and the finely grated garlic. Sauté for about 4 minutes, or
until the shrimp curl and turn pink. Turn the heat up to high, add the lemon
juice and sherry, and cook for 2 to 3 more minutes, until the shrimp are fully
cooked and the sauce is reduced slightly. Turn off the heat, toss with the
parsley, and serve.Yield: 6 servings
Chef’s Tip
Cutting the shrimp in half makes them curl into beautiful spirals as
they cook.(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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