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  • I Ngredi Ents I Nstructi ONS: Jose' S

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    Peter
    4 views1 page
    This recipe is for gambas al ajillo, or shrimp sautéed in olive oil and garlic. It calls for deveined shrimp, Spanish extra virgin olive oil, garlic cloves, sliced chili peppers, and kosher salt. The instructions are to preheat a cazuela or heavy pan in the oven, then add half the olive oil and garlic-chili mixture. Once fragrant, add the shrimp, salt, and remaining olive oil and cook quickly until the shrimp are tender but still opaque. Serve directly from the hot cazuela.

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    Gambas_Al_Ajillo

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    This recipe is for gambas al ajillo, or shrimp sautéed in olive oil and garlic. It calls for deveined shrimp, Spanish extra virgin olive oil, garlic cloves, sliced chili peppers, and kosher salt. The instructions are to preheat a cazuela or heavy pan in the oven, then add half the olive oil and garlic-chili mixture. Once fragrant, add the shrimp, salt, and remaining olive oil and cook quickly until the shrimp are tender but still opaque. Serve directly from the hot cazuela.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views1 page

    I Ngredi Ents I Nstructi ONS: Jose' S

    Uploaded by

    Peter
    This recipe is for gambas al ajillo, or shrimp sautéed in olive oil and garlic. It calls for deveined shrimp, Spanish extra virgin olive oil, garlic cloves, sliced chili peppers, and kosher salt. The instructions are to preheat a cazuela or heavy pan in the oven, then add half the olive oil and garlic-chili mixture. Once fragrant, add the shrimp, salt, and remaining olive oil and cook quickly until the shrimp are tender but still opaque. Serve directly from the hot cazuela.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

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    S
    GAMBASALAJI
    LLO

    I
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