Tuesday, February 21, 2012

Gambas al Ajillo (Shrimp in Garlic Sauce) via Joe

Joe's an all-around family man, an avid Oakland Athletics fan, and kick-ass home chef.

Here, he's provided us a recipe for Garlic Shrimp from the now-closed P&J's Oyster Bed in San Francisco. 

Even though it's a seafood recipe (of which I'm allergic to) I'm sure someone out there will give it a go. And here's to hoping he provides us with his recipe for homemade pastrami and bacon. :]

Thanks Joe!

Recipe follows the jump...

"Trix and I used to get this and P&J's Oyster Bed in San Francisco before it closed.  We used to get two orders of this because we couldn't share.  I like the fact that even thought the restaurant is closed, we don't miss the food here.  Here is my recreation of the dish.  Sorry about my precise measurements.  I only use measurements when I'm following a dish and baking."

Gambas something (shrimp something) (Editor's note: Gambas al Ajillo)

  • 1 lb shrimp rinsed, peeled and cut into small pieces (example 31/40 shrimp cut into 3 pieces)
  • chopped garlic- lots of it (main ingredient besides shrimp)
  • juice of 1 to 2 lemons (depends on taste)
  • 2T olive oil
  • 2T butter
  • salt & crushed red pepper to taste
  • bread

1.  place butter, oil, and garlic in a pan on medium heat until warm and fragrant
2.  add shrimp
3.  add salt and pepper
4.  cook until shrimp is slightly pink
5.  add lemon juice
6.  serve and eat soon or keep in  a warmer (it gets cold fairly quick)

There should be a good amount of sauce when it is done cooking.  Sometimes I double the recipe without the shrimp just for the sauce.  Use a nice a crusty bread to dip into the sauce.  We like toasted ciabatta, but french bread will do just as well.  Sometimes, I make a simple garlic bread with ciabatta (melt butter with garlic until slightly brown, dip sliced ciabatta into butter/garlic sauce and toast).  The dish should have a lemon flavor, but not too much.  The red pepper flakes should not overpower the dish also.  Add just enough so that you can tell it's there.

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