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LOCATION: Recipes >> Spanish >> Garlic Shrimp 05

Print this Recipe    Garlic Shrimp 05

Spanish Gambas

2 lb. shrimp, medium sized peeled and de veined
1 or 2 bulbs of garlic, cut on top as for roasting in oven
2 cloves of garlic, sliced or crushed
2 Tbsp olive oil
2 Tbsp mild paprika
salt and pepper to taste
dry white vermouth or dry sherry
parsley
freshly squeezed lemon or orange juice

Take garlic bulb and cut top as for baking in the oven, drizzles
with a little bit of olive oil and salt. Wrap in aluminum foil or
place in terra-cotta garlic roaster. Roast in oven until the garlic
looses it's strong taste and becomes mellow and almost sweet. Take
shrimp and place in bowl along with sliced garlic, olive oil,
paprika, salt and pepper to taste. Mix well and let mixture marinate
from half an hour to hour or more. One doesn't have to marinate it
at all if they choose. Take garlic out of the oven, let cool and
then squeeze all the garlic which is now a paste into a ramekin or
small bowl.

Heat a small amount of olive oil in a paella pan, wok, or frying
pan, and when hot add the shrimp mixture. Start to quickly saute
this mixture making sure raw garlic cook a little, and at the same
time add the roasted garlic mixture. Cook fast as not to harden
the shrimp but to cook both garlic mixtures, and be sure to get
everything mixed together. When the shrimp start to turn pink, de
glaze with 1/4 cup to = cup of dry white vermouth or dry sherry.
One can also add a tablespoon or two of sherry if they desire.
Rapidly saute this mixture at high heat until wine reduces and
alcohol cooks away keeping in mind not to overcook and harden the
shrimp. Sauce will turn into a creamy consistency because of the
roasted garlic paste, but it's important not to reduce the sauce
too much lest the dish becomes dry. Adjust seasoning.

Sprinkle with finely chopped parsley and with a little lemon juice
and or orange juice, and serve with toast points or rice pilaf.
Goes well with short grained Spanish Valencia (similar to risotto
rice) with a strand or two of saffron. Drink with red or Champagne
sangria.

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