There is nothing like a plate of garlic-y shrimp – whether your doing the Italian version (gamberetto scampi) or the Latin American version (Gambas al ajillo). Sometimes served as tapas or appetizers, this flavorful shrimp dish can also be a light entree.
For the Serious Foodie version, we are using a combination of quick-fried garlic and the Spanish La Plancha seasoning as the key flavors. Like all of our recipes, the most important item is the quality of the main ingredient, which is this case shrimp. If you see a bag of frozen shrimp with some frost, move on – you might be better off with sauteed cardboard. Removing the vein from the shrimp is also important for flavor – the vein will give a metallic, medicinal off-taste. If you have a local fish monger, that will always be the best source.
Warning – these are very additive! The recipe calls for 1 pound of shrimp, but we had a group of 4 people for a tasting, and we went through 2 pounds easily.
- 1 pound Peeled and de-veined shrimp We like extra large to jumbo for this recipe. In Brazil, the shrimp is not peeled or de-veined.
- salt and pepper, to taste
- 1 Tbsp olive oil
- 4 garlic cloves, or to taste Peeled, sliced thin
- 1 jar Serious Foodie Spanish La Plancha seasoning
- 1 bottle Serious Foodie Brazilian Smoky Jalapeno Sauce
- Dry the shrimp. Generously season the shrimp with salt, pepper, and then Spanish spice blend, then let sit 10 to 15 minutes.
- In lightly oiled frying pan, saute garlic on medium high heat for 2 minutes. Add the seasoned shrimp, then saute, stirring constantly for 2 to 5 minutes, depending upon the size of the shrimp, until the shrimp turns pink on all sides. Do not overcook.
- Serve with yellow rice, and a side of the Serious Foodie Brazilian Smoky Jalapeno Sauce. Brazilians love their spicy condiments.
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