© Photo by Denise Campos
Gambas al Ajillo con Setas
Nothing quite as simple as Gambas to introduce your taste buds to Spanish cuisine. Untraditional Gambas al Ajillo..con Setas, to contribute some of that earthiness from the different kinds of mushroom, and kick from the chili flakes. It's a nice, simple straight forward introduction to what Spanish cuisine is like. Fresh, full of flavour and easy to enjoy. Take it to the next level and pair it with a glass of Sauvignon Blanc from arguably Spain's leading white wine producing region - Rueda, just northwest of Madrid. Or if you want to keep it casual, a bottle of Estrella Galicia wouldn't be such a bad idea either.
- 500 g Prawns fresh - medium size
- 120 mL Oil olive
- 25 g Garlic peeled - finely chopped
- 25 g Mushroom button fresh - chopped into quarters
- 25 g Mushroom Shimeji brown or white - remove roots and trim about an inch off
- 25 g Mushroom Shiitake - chopped into quarters
- 5 g Red pepper flakes
- 5 g Pimentón dulce
- 50 mL Wine dry white
- 15 mL Lemon juice
- 10 g Parsley fresh - chopped for garnish
- Give the prawns a good rinse. After rinsing, remove the head and skin, using a small knife, score the spine or back of the prawn and devein using a toothpick. After cleaning, using a kitchen towel, pat dry the shrimp and season generously with kosher salt. Set aside.
- In a heated pan, add the extra virgin olive oil and the garlic and the red pepper flakes as not to shock and burn them. Saute together for about 1 minute or until the garlic is nice and golden. Be sure that the heat is set to low-medium to avoid burning garlic. (FYI: Burnt garlic is so bitter and inedible). Add in the mushroom and saute for about 3-5 minutes.
- After sauteeing the garlic , mushroom and the red pepper flakes, add the paprika and cook a little along with the other two previously mentioned ingredients to bring out its flavour to the maximum. After this, add the shrimp and toss from time to time. From starting with black opaque flesh, watching it turn slowly orange as it cookes. Cooking large shrimp would the about about a minute or two. Take note that shrimps aren’t something you would want to overcook as its texture gets mushy and too soft. When the shrimps have been cooked, remove from the pan and set aside.
- Using the same pan, stir in the sherry, lemon juice and parsley, and deglaze the pan to get even more flavour.
- When the sauce is done, transfer the shrimp and its sauce to a serving bowl. Serve with your favourite rustic bread (such as baguette, coca bread, sourdough, etc).
Calories: 420kcalCarbohydrates: 4gProtein: 27gFat: 32gSaturated Fat: 2gTrans Fat: 1gCholesterol: 315mgSodium: 996mgPotassium: 240mgFiber: 1gSugar: 1gVitamin A: 583IUVitamin C: 13mgCalcium: 203mgIron: 3mg
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Now you know how to make Gambas Al Ajillo Con Setas. Would you like to try cooking it?