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Lindsay’s Recipes

Spanish Garlic Shrimp (Gambas al Ajillo)

4 servings

portions

15 minutes

temps actif

20 minutes

temps total

Ingrédients

1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined

1 teaspoon hot smoked paprika

kosher salt to taste

4 cloves garlic

¼ cup extra-virgin olive oil

2 tablespoons dry sherry

1 tablespoon chopped Italian flat-leaf parsley

Instructions

Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.

Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley.

Nutrition

Taille de Portion

-

Calories

227 kcal

Lipides Totaux

15 g

Lipides Saturés

2 g

Lipides Insaturés

0 g

Acides Gras Trans

-

Cholestérol

173 mg

Sodium

344 mg

Glucides Totaux

3 g

Fibres Diététiques

0 g

Sucres Totaux

0 g

Protéines

19 g

4 servings

portions

15 minutes

temps actif

20 minutes

temps total
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