Spanish Garlic Shrimp (Gambas al Ajillo)

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 20 minutes

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

• Calories: 227 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 0 g
• Cholestérol: 173 mg
• Sodium: 344 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 0 g
• Sucres Totaux: 0 g
• Protéines: 19 g