Shrimp In Spicy Tomato Sauce Gambas Paco Alcalde Recipes

SHRIMP IN SPICY TOMATO SAUCE (GAMBAS PACO ALCALDE)

Shrimp in Spicy Tomato Sauce (Gambas Paco Alcalde) image

Tapas by Penelope Casas. Inspired by a dish served at Paco Alcalde in Little Barcelona. Also called Andalusian-style shrimp.

Provided by ratherbeswimmin

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
3 tablespoons finely chopped onions
1 garlic clove, minced
1 teaspoon flour
1 tablespoon sweet paprika, preferably Spanish smoked
1/4 cup tomato sauce
1/4 cup dry white wine
1/4 cup fish stock or 1/4 cup clam juice
1/2 dried red chili pepper, seeded (Spanish guindilla or guajillo)
1 1/2 teaspoons fresh thyme
1/2 bay leaf
1 tablespoon minced fresh parsley
kosher salt or sea salt
fresh ground black pepper
1 pinch sugar
1/2 lb shrimp, peeled and deveined (use small to medium size shrimp)

Steps:

Heat 1 tablespoon oil in a skillet; saute onion and garlic until onion is wilted.
Stir in flour and paprika; add in tomato sauce, wine, fish broth, chile pepper, thyme, bay leaf, parsley, salt, pepper, and sugar.
Cover and cook slowly for 20 minutes.
In a separate skillet, heat remaining oil until it is very hot.
Add in the shrimp; stir-fry quickly over high heat for 1 minute.
Add shrimp to tomato sauce and continue cooking for 4-5 minutes.

Nutrition Facts : Calories 152, Fat 8.1, SaturatedFat 1.2, Cholesterol 86.5, Sodium 189.5, Carbohydrate 4.7, Fiber 1.1, Sugar 1.3, Protein 12.6

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories Appetizers and Snacks Tapas

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

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