Gambas Al Ajillo, Garlic Shrimp Recipe

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0 votes | 940 views
Servings: 4


Cost per serving $5.12 view details
  • 1/2 c. butter (one stick)
  • 1/2 c. extra virgin olive oil
  • 2 Tbsp. minced garlic (6 cloves)
  • 2 lb medium shrimp, peeled
  • 1/4 c. beef broth
  • 1/3 c. lemon juice
  • 1 tsp bittersweet smoked paprika
  • 3 Tbsp. dry chili peppers, crushed
  • 2 x bay (laurel) leaves
  • 1/2 c. sherry wine, Manzanilla or possibly Fino salt and black pepper to taste
  • 1/2 c. minced parsley
  • 2 c. calasparra rice


  1. Bring to a boil 2 c. of Calasparra rice in 4 c. of water. Lower heat and simmer for 20 min. Heat together butter, extra virgin olive oil, and garlic and simmer till light brown; set aside on low heat. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat.
  2. Heat oven to 500 degrees Fahrenheit with large terra cotta cazuela or possibly ceramic dish on oven shelf. When the cazuela becomes very warm remove to the top of the stove. Bring butter and extra virgin olive oil solution to a boil and add in immediately. Add in shrimp and stir with a wooden spoon till they turn pink Add in sherry and broth (that has been brought to a boil). Stir and return to oven for 5 min.
  3. Serve with Calasparra rice and bread (to absorb the juices).
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Nutrition Facts

Amount Per Serving %DV
Serving Size 363g
Recipe makes 4 servings
Calories 748  
Calories from Fat 478 64%
Total Fat 54.14g 68%
Saturated Fat 19.1g 76%
Trans Fat 0.0g  
Cholesterol 406mg 135%
Sodium 557mg 23%
Potassium 570mg 16%
Total Carbs 10.3g 3%
Dietary Fiber 0.7g 2%
Sugars 3.22g 2%
Protein 47.23g 76%


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