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Gambas al Ajillo (Garlic Shrimp)

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  • Dewesq55
    commented on 's reply
    It's been awhile and it's possible that the pepper flakes in step 3 might have been a mistake when writing down the recipe. I don't think there's a problem with adding them in both step 3 and step 4, but they definitely belong in step 4 for the reason fzxdoc mentioned: you don't want them strained out of the final dish.

  • rodkeary
    commented on 's reply
    Kathryn:

    Thanks for confirming. I "guessed" correctly last night and the dish turned out wonderfully.

  • fzxdoc
    commented on 's reply
    FWIW, I add the pepper flakes in step 4 so they are not strained out. I like them in the final dish.

    Kathryn

  • rodkeary
    replied
    Question: When is the best time to add the red pepper flakes? You have the add in both steps 3 & 4.

    Leave a comment:


  • efincoop
    commented on 's reply
    I just dumped a bottle of sake because I never use it. If I had only known

  • RickyBobby
    replied
    I’m going to have to try this……

    Leave a comment:


  • bbqLuv
    commented on 's reply
    Sake, a rice wine brewed like beer from rice, had to look that up.
    thank you.

  • fzxdoc
    replied
    I made this recipe tonight. It was delicious... thanks to David's recipe, hubby and I are proud members of tonight's Clean Plate Club.

    The Fresh Market shrimp I used was already shelled and deveined, so I added 1 tsp Better Than Boullion Lobster Base to the oil instead of the shrimp shells.

    Also, as I always do with shrimp, I treated it to a bath in sake before draining and adding to the oil/garlic/baking soda mixture. Rinsing shrimp in sake adds a brightness and takes away some of that fishy-ness, which is sometimes present with defrosted shrimp. This batch tonight smelled just fine, but it got a sake bath nonetheless.

    Thanks, David Dewesq55 , for the delicious recipe. I think you should post that wonderful photo that you put into your SUWYC post about this dish. That's what sold me to start out with. I was happy to see that the recipe followed in a few days.

    Kathryn
    Last edited by fzxdoc; November 16, 2021, 06:50 AM.

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  • Dewesq55
    commented on 's reply
    Thanks for pointing that out. I have made the correction to the recipe above.

  • Dewesq55
    commented on 's reply
    Mine as well.

  • Dewesq55
    commented on 's reply
    ¼ teaspoon for a lb of shrimp.

  • Dewesq55
    commented on 's reply
    It does translate as prawns, but I'm told that in Spain, shrimp on a menu is always(?) called Gambas. Camerones it's used more in Latin America.

  • RonB
    replied
    Thanks! This is happenin' soon.

    Leave a comment:


  • rodkeary
    replied
    Sounds wonderful. I'll be trying this very soon. You mentioned baking soda in the directions but I didn't see a quantity. How much do you add?

    Thanks,

    Leave a comment:


  • bbqLuv
    commented on 's reply
    Prawns, are they not the little guys on a chessboard?

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