Spanish: Garlic Shrimp 05 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Spanish >> Garlic Shrimp 05


	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.