I hope everyone is having a great week so far. This week’s recipe is from my Tia Elvira and it’s garlic shrimp, and it’s packed with flavor! It goes great with rice or veggies or eaten just by itself. I think a lot of people have had the Spanish version of this “Gambas al Ajillo,” and this tastes very similar. It’s easy to whip up for dinner or for an appetizer at a party. Hope you all enjoy!
Yields: 2-3 servings
2 pounds shrimp
5 garlic cloves, minced
1/2 tablespoon salt
1/2 cup olive oil
1 teaspoon hot sauce or malagueta (recipe found in archives)
1 teaspoon Italian parsley, chopped fine
1/2 cup chicken broth
2 tablespoons unsalted butter
1) In a large bowl, add shrimp, garlic, salt, olive oil, hot sauce, parsley, and chicken broth. Stir together really well, cover with wrap, and refrigerate for up to 2 hours, marinading.
2) In a large saute pan, add 1 tablespoon butter, and add half of the shrimp and marinade sauce into the pan. Cook until shrimp is juicy and cooked through. Remove the shrimp, add the last tablespoon of butter and repeat by adding the remaining shrimp and marinade into the pan. Cook and serve.