Bubba was right.
There are dozens and dozens of ways to prepare incredibly good shrimp.
She Who Must Be Obeyed and I can almost never resist an innovative dish with a Southwestern flare. This is one of those dishes.
Incredibly simple and quick to prepare score huge points and the sauce you’ll make cooking Gambas al Ajillo is liquid gold.
Make sure you have the cold adult beverage of your choice available as well as a loaf of very fresh, crusty french bread in hand to soak up all that sauce. This recipe handles more spice (more red pepper flakes) very well if you want to turn up the spice too.
Fresh garlic is essential and the fresh lime juice takes it to another level. Don’t miss this one.
4 tbs olive oil
5 cloves fresh garlic, peeled
1 lb medium shrimp, cleaned, peeled, deveined
2 tbs butter
1 generous tbs fresh garlic, chopped fine
1-2 tsp hot red chile flakes
1 tsp paprika
3 tbs lime juice (fresh is incredibly better)
2 tbs dry white wine
1/2 cup chicken stock
3 tbs fresh Italian parsley, chopped
Salt and pepper
Sear the shrimp and garlic. Heat the olive oil and the 5 cloves of garlic in a large sauce pan over medium high heat until the oil just begins to smoke. Toss in the shrimp and saute (keep ‘em moving) for 30 seconds. REMOVE from heat, remove the garlic cloves and drain any remaining oil.
Make the sauce. Add the butter, chopped garlic, pepper flakes, paprika, lime juice, white wine, stock salt and pepper. Stir well and cook the shrimp and sauce over medium heat for three minutes or so until the sauce is slightly thickened.
Grab the bread and serve. Throw in the parsley just before serving. Serve this up with a fresh, crusty bread – the perfect vehicle to soak up the outrageous sauce these shrimp will be swimming in. Finish the bottle of white wine you opened for the recipe.
You’ll be fighting for the last drop of sauce. Hot damn.
Enjoy.
Tags: Friday Feast
