Best 6 Flaming Garlic And Whisky Gambas King Prawns Giant Shrimp Recipes

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

SPANISH SIZZLED SHRIMP

Steps:

• Stir oil, garlic, bay leaf and crushed red pepper (or chile) in a large nonstick skillet over medium-high heat until garlic just begins to color, about 30 seconds.
• Add shrimp and season with salt.
• Stir until shrimp turn pink, 2 to 4 minutes.
• Stir in wine and lemon juice.
• Adjust seasonings.
• Transfer to a platter and sprinkle with parsley; remove bay leaf.
• Serve immediately.

TANDOORI - TIKKA KING PRAWNS

Steps:

• In a large, shallow dish, mix together the garlic, cumin, chilli, tumeric, salt, yogurt and food colouring.
• Add the prawns and stir well to coat.
• Preheat a large non stick frying pan.
• Thread the prawns on to soaked bamboo skewers and cook for 5 minutes, turning until the coating is dark red and prawns cooked through.
• Serve with lemon wedges, raita and chapatis.

GREAT BIG GIANT ENORMOUS GARLIC SHRIMP

Steps:

• Heat the oil over medium heat and add the chilies and garlic, cook about 1-2 minutes to "infuse" the oil.
• Add the shrimp and stir fry 2-3 minutes until pink and done
• Eat the shrimp and use the crusty bread for dipping in the "infused" oil.
• Enjoy!

KING PRAWNS (SHRIMP) IN TOMATO, CREAM & WHITE WINE SAUCE

Steps:

• In a 12 inch frying pan over medium high heat the oil.
• Add the chilli and garlic and cook for 3 minutes.
• Add king prawns and cook, turning so they cook evenly on each side, until they are only just pinked through.
• Lift out the king prawns and put to one side.
• Add to pan the shallots, tomatoes, black pepper, stock, wine and cream.
• Simmer on a medium to high heat (do not cover) until reduced, around 10 minutes.
• Add the king prawns back in, then the basil and stir until heated through.
• Serve spooned over your favourite type of pasta (fresh pasta is a must), sprinkled with freshly grated parmesan cheese and garlic bread for mopping up the sauce.