1st course, NYE 2018-2019:
GAMBAS AL AJILLO
Gambas al ajillo, or prawns/shrimp (shrimp are camarones) in garlic sauce are a staple appetizer throughout most of Spain. Regional varieties are the norm, differing in booze used and ingredients/amounts, although the two prominent ingredients are absolutely mandatory. With a very little bit of mise en place it's dead easy.
You'll need:
Shrimp, 1 lb., de-pooped, de-legged, and shelled (I used 13/15s tonight. It was what the market had. You'll want to go with a slightly smaller size, undoubtedly.)
Garlic, 8-10 cloves, finely chopped.
Paprika, 1 tsp, smoked or sweet, your call
Red pepper flakes, 1 tsp., or a few whole cayennes
Brandy, 4 oz., or sherry, slightly larger measure
Lemon, 1, juiced
Olive oil, ½ cup (EVOO is fine, Mr. Fancy Pants)
Salt, fresh black pepper, to taste
Parsley, fresh, to garnish
How-to:
1. Heat your olive oil to medium in a 9-12" sauté pan, for a minute or two. We're not looking for it to be super smoking.
2. Add in garlic and red pepper. We're not going to let them brown. Give it a minute or two to soften and release flavor and aroma into the oil.
3. Raising the heat, shrimp go in. Everything but the salt, black pepper, and parsley goes in immediately afterward, booze, lemon juice, and then paprika and spread it out among the shrimp.
4. Cook the shrimp evenly, to two three minutes, to pink them out, using tongs to turn, or a sauté flip if you're a stud.
5. Finish with parsley garnish, salt and pepper to taste, and serve in heated bowls for immediate consumption.
GAMBAS AL AJILLO
Gambas al ajillo, or prawns/shrimp (shrimp are camarones) in garlic sauce are a staple appetizer throughout most of Spain. Regional varieties are the norm, differing in booze used and ingredients/amounts, although the two prominent ingredients are absolutely mandatory. With a very little bit of mise en place it's dead easy.
You'll need:
Shrimp, 1 lb., de-pooped, de-legged, and shelled (I used 13/15s tonight. It was what the market had. You'll want to go with a slightly smaller size, undoubtedly.)
Garlic, 8-10 cloves, finely chopped.
Paprika, 1 tsp, smoked or sweet, your call
Red pepper flakes, 1 tsp., or a few whole cayennes
Brandy, 4 oz., or sherry, slightly larger measure
Lemon, 1, juiced
Olive oil, ½ cup (EVOO is fine, Mr. Fancy Pants)
Salt, fresh black pepper, to taste
Parsley, fresh, to garnish
How-to:
1. Heat your olive oil to medium in a 9-12" sauté pan, for a minute or two. We're not looking for it to be super smoking.
2. Add in garlic and red pepper. We're not going to let them brown. Give it a minute or two to soften and release flavor and aroma into the oil.
3. Raising the heat, shrimp go in. Everything but the salt, black pepper, and parsley goes in immediately afterward, booze, lemon juice, and then paprika and spread it out among the shrimp.
4. Cook the shrimp evenly, to two three minutes, to pink them out, using tongs to turn, or a sauté flip if you're a stud.
5. Finish with parsley garnish, salt and pepper to taste, and serve in heated bowls for immediate consumption.
