Tomatador Gambas al Ajillo (Spanish Garlic Shrimp)
Servings
2-4 servings
Prep Time
10 minutes
Cook Time
20 minutes
Love super fresh shrimp cooked to perfection and swimming in a garlicky olive oil sauce? Us, too.
Dont forget the crusty bread to sop up all that garlic goodness for this one...
"My biggest recommendation is to not overcook the shrimp. Have all your ingredients ready and your oil hot. The garlic will quickly come to a golden brown so be prepared with the shrimp and the wine. This is a fresh yet fully involved savory profile that will have you making it twice a week." - Chef Christian
Just like Spiceologys signature blends, Spanish cuisine puts simple-yet-quality ingredients to work in the most delicious ways; the classic Spanish-inspired flavors of rich tomato, smoky paprika, a zing of vinegar, and mild herbs mix to create an ultra-versatile blend.
Spains national motto is Plus ultra aka further beyond - and we cant help but think this Latin phrase also perfectly describes what Tomatador is bringing to the table.�Author: Chef Christian Gill
Ingredients
- 1 lb Jumbo Shrimp peeled and deveined
- 1/4 cup Fresh Garlic (sliced thin)
- 1/8 cup Extra virgin olive oil
- 1/8 cup White Wine (Alberino)
- 1/4 cup Italian Flat Leaf Parsley (fresh coarse chop)
- 1 Tbsp Spiceology Tomatador Spanish-Inspired blend
- 2 tsp Kosher Salt
- Fresh Lemon Juice from 1 Lemon
Directions
- Rinse shrimp and pat dry. In a large saut� skillet, heat olive oil to a light shimmer and add garlic.
- Saut� garlic to a golden brown and add shrimp. Saut� for 2 minutes and flip shrimp over.
- Add Spiceology Tomatador blend and white wine to the hot skillet and saut� shrimp for an additional 2 minutes and toss lemon juice and parsley in. Remove from heat while stirring to make sure the shrimp are evenly coated.
- Serve with crusty bread and a glass of wine.