0.0 – 0 reviews • Shellfish Recipes
| Level: |
Intermediate |
| Total: |
15 min |
| Active: |
15 min |
| Yield: |
5 servings |
| Level: |
Intermediate |
| Total: |
15 min |
| Active: |
15 min |
| Yield: |
5 servings |
Ingredients
- 1/4 cup Spanish extra-virgin olive oil
- 2 garlic cloves, peeled and smashed
- 1 to 2 chiles de árbol, seeds removed and sliced thin
- 1 pound 21/25 shrimp (gambas), peeled and deveined
- Kosher salt
Instructions
- Coat a cazuela, heavy-duty sauté pan or Dutch oven with 2 tablespoons of the olive oil and heat over medium-high heat.
- Add the garlic and sliced chiles de árbol and cook, stirring frequently, until fragrant. Add the shrimp, a pinch of salt and the remaining 2 tablespoons olive oil, tossing to coat. Working quickly, cook the shrimp, flipping frequently, until fragrant and pink, yet still tender. Remove the cazuela from the heat, place on a trivet and serve the gambas directly from the cazuela to keep them warm and marinating.
Nutrition Facts
| Serving Size |
1 of 5 servings |
| Calories |
180 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
0 g |
| Sugar |
1 g |
| Protein |
19 g |
| Cholesterol |
146 mg |
| Sodium |
270 mg |
| Serving Size |
1 of 5 servings |
| Calories |
180 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
0 g |
| Sugar |
1 g |
| Protein |
19 g |
| Cholesterol |
146 mg |
| Sodium |
270 mg |
