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Gambas al Ajillo (Garlic Shrimp)
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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.
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Question: When is the best time to add the red pepper flakes? You have the add in both steps 3 & 4.
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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.
KathrynLast edited by fzxdoc; November 16, 2021, 06:50 AM.
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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,
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