Monday, June 3, 2013

Gambas Al Ajillo (Garlic Shrimp)

This dish is so quick and easy to make that I know I'll turn to it often especially for a quick lunch.  I think I could get it on the table in about 5 minutes.  Lots of minced garlic got a quick turn in duck fat and then fresh lemon juice, smoky paprika, salt and pepper were added.  Finally the shrimp went in for a minute or two on each side and the dish was done.  The shrimp turned out perfectly cooked and pack with smoky, garlic flavor.  I served these with a Roasted Veggie Medley which were herb coated and delicious however I found the two different flavors too much of a contrast.

Gambas Al Ajillo (Garlic Shrimp)
Makes 4 servings

1 pound shrimp, peeled and deveined
2 tablespoons duck fat or coconut oil
6 cloves garlic, minced
1/2 teaspoons smoked paprika
Juice of one lemon
Salt, pepper & red pepper flakes to taste
Drizzle of olive oil
Chopped cilantro to garnish

Lay the shrimp out on some paper towels to absorb excess moisture.

Over a low-medium heat warm the duck fat or coconut oil and minced garlic for a minute, until it just begins to brown at the edges.

Add the lemon juice, paprika and any additional seasonings; be careful as the oil will spit when you add the lemon juice.

Add the shrimp to the pan and cook for a minute or two (depending on the size of the shrimp) on each side, until fully cooked.

Remove the pan from the heat.  Drizzle with additional olive oil to taste and garnish with the chopped cilantro.

Serve as an appetizer, add to salads or pour over mashed root vegetables - make sure to use the flavored oil!

From Meatified

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