Camarones al Ajillo (Garlic Shrimp), estilo cubano
Hoy quiero compartir con ustedes la preparación de estos suculentos camarones al ajillo. Espero disfruten esta sencilla receta. Recuerde compartir.
Camarones al ajillo:
2 Libras de camarones
3 cucharadas de mantequilla
5 dientes de ajo
2 cucharadas de jugo de limón
Perejil o cilantro
½ taza de vino blanco
Sal y pimiento al gusto
Gambas al Ajillo Spanish Garlic Shrimp Recipe
Gambas al Ajillo, a classic delicious Spanish garlic shrimp tapa.
Garlic Shrimp Gambas al Ajillo Recipe:
1 lb of jumbo shrimps (~about 8)
12 cloves of garlic finely sliced
4-5 dried hot chili peppers or 1 tsp crushed red pepper flakes
1 tsp paprika
salt & pepper
½ cup extra virgin olive oil
1 Tbsp lemon juice
2 Tbsp chopped parsley
toasted thick crusty bread to soak up all the yummy garlic flavor
*tip: slowly cook over just only medium heat to prevent burnt garlic and to extract as much garlic flavor into the oil and shrimp!
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#Gambas al Ajillo Spanish Garlic Shrimp Recipe
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Spanish Garlic Shrimp (Gambas al Ajillo) - Food Wishes
Learn how to make a Spanish Garlic Shrimp recipe! I pretty much love any and all recipes from Spain, but this fast, easy garlic shrimp recipe, or gambas al ajillo, as it’s called over there, may be my all-time favorite. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this amazing Spanish Garlic Shrimp recipe!
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????Camarones al ajillo | GARLIC SHRIMP Recipe / Scampi
#camaronesalajillo #butter #garlicshrimp
You must try these Chili & Garlic Shrimp with smoked paprika
Traditionally, Gambas al Ajillo or Spanish garlic prawns or shrimp are so simple to make. Made with only three ingredients, shrimps, garlic, and olive oil. This recipe is inspired from that, and brought to a higher level, with the addition of smoked paprika, chili, wine and butter for that richness and smoothness.
Try and buy the best ingredients you can, fresh shrimp is always best, but frozen works well too. When deveining them, cut all the way from the tail to the top so they open nicely while cooking. Make sure you use high heat for that beautiful caramelisation. But don’t over cook them, keep them translucent inside, they will finish cooking when you throw them back in the sauce. So many recipes over cook the shrimp as they don’t set them aside first. This is such an important step, so don’t miss it.
Buy the authentic Spanish smoked paprika if you can, the fragrance is so much nicer than regular ones and of course, use high quality extra virgin olive oil.
When cooking the garlic, only let it brown slightly, otherwise it will burn. You want that roasted garlic flavour so brown it just a little.
When adding the butter to the sauce, do it fast over very low heat, it will emulsify into a glossy incredible sauce. Avoid too much heat as it can break and become oily. Serve it with crusty bread or saffron rice.
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HOLA ESPERO ESTA RECETA SEA DEL AGRADO DE TODOS ,ESTOS CAMARONES AL AJILLO ES AL ESTILO DE LA CHERADA EN LA USA,LAS CANTIDADES ACONTINUACION:
1 LIBRA DE CAMARONES
9 AJOS FINAMENTE PICADOS
8 CHILES DE ARBOL
1/2 CUCHARADIRA DE PAPRIKA
1/4 DE TAZA DE VINO BLANCO
6 CUCHARADAS DE ACEITE DE OLIVA
6 CUHARADARAS DE MATEQUILLA (SIN SAL)
PEREJIL CORTADO FINAMENTE (AL GUSTO)
SAL Y PIKIENTA (AL GUSTO)