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Gambas al Ajillo (Garlic Shrimp)
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This recipe is inspired by Teresa Barrenechea’s “The Cuisines of Spain: Exploring Regional Home Cooking” (Ten Speed Press, 2005), where she cooks garlic shrimp in traditional cazuelas -- small earthenware bowls used for stovetop and the oven. If you don’t own a cazuela, an iron skillet is the next best thing. We’ve skewered the shrimp with fruits and veggies to create traditional Andalusian tapas. Look for adobo seasoning in the international aisle of your supermarket. Toss in a couple of lemon slices for color and flavor. -- Meridith Ford
Hands on time: 20 minutes Total time: 30 minutes Serves: 4
Ingredients:
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1/2 cup olive oil
2 cloves garlic, finely minced
1 pound medium shrimp, peeled, deveined and butterflied
Salt to taste
Adobo seasoning to taste
1/4 cup chopped fresh cilantro
2 slices fresh lemon
Sliced fruits and vegetables such as figs, tomatoes, lemon and watermelon for shrimp tapas sticks (optional)
Instructions:
Heat a large iron skillet on high until the well feels warm to the touch. Add the olive oil, then the garlic. Heat until the garlic begins to brown, then add the shrimp. Season with salt and adobo, stirring constantly until the shrimp turn pink, about 1 minute. Remove the shrimp from the heat and add the cilantro and lemon. Serve immediately, or use as part of shrimp tapas sticks.
For tapas: Skewer shrimp on a barbecue stick with sliced fruit and vegetables.
For tapas: Skewer shrimp on a barbecue stick with sliced fruit and vegetables.
Nutrition:
Per serving: 366 calories (percent of calories from fat, 72), 23 grams protein, 2 grams carbohydrates, trace fiber, 29 grams fat (4 grams saturated), 173 milligrams cholesterol, 172 milligrams sodium.
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