Best 7 Surf And Turf Pork And Shrimp With Garlic Cerdo Y Gambas Al Ajillo Recipes

GAMBAS AJILLO: SHRIMP IN GARLIC

Steps:

• Place the cazuela over a medium flame. Add the olive oil. When hot (steam comes off the surface, do not burn the oil, you will know because it will smell rancid) add the garlic. Sizzle until golden in color, about 1 to 2 minutes. Add the chiles and leave for 1 minute.
• Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you have over cooked it and will need to start again.)
• Add the shelled shrimps and leave for 2 minutes. Add a pinch of salt.
• Serve with some fresh bread.

HONGOS AL AJILLO

Steps:

• In a large heavy skillet, heat the oil over medium to high heat. Add the onion and cook for 3 to 4 minutes, stirring frequently, until golden. Reduce the heat to low, add the garlic and chiles and saute, stirring, for 1 minute more. Do not brown the garlic. Add the mushrooms, epazote, and salt and cover the pan tightly. Cook for 8 to 10 minutes, or until the mushrooms are tender, and serve at once.

SHRIMP AL AJILLO

Steps:

• In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon.

ROAST PORK MARINATED IN GARLIC ALLSPICE-CUMIN ADOBO: CERDO BRUJO

Steps:

• For the marinade: Place all the ingredients except the juice in a large mortar and pound to a paste with a pestle. Stir in the bitter orange juice. If desired puree these ingredients in a blender or food processor. Set aside.
• For the pork: Trim the skin only from the back of the leg. Wipe the leg of pork clean. Make several deep incisions all around the leg, except for the skin. Rub with salt. Allow to rest for a few minutes. Rub pork all over with the marinade, pushing it in the deep gashes made all over the leg. Cover with plastic film and refrigerate, preferably overnight or for a couple of hours. Wipe the marinade from the skin with a clean cloth.
• Cooking the pork: Preheat oven to 400 degrees F.
• Place the leg on a roasting pan. Bake uncovered with the skin side up for about 4 hours. Check the roast often, add some orange juice, and water if the pan juices dry out. Cook until the skin is like a crackling and the juices run clear when the meat is pierced on the thickest part of the leg (about 160 degrees F on a meat thermometer), about 3 1/2 hours

SURF 'N' TURF TENDERLOIN

Steps:

• In a small skillet, saute onion in 1 tablespoon oil and 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley. , Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Set aside remaining shrimp and sauce for garnish; keep warm. , In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium, 160°), turning once. Top with reserved shrimp and sauce.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

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.

GAMBAS CON AJILLO (SHRIMP WITH GARLIC)

Steps:

• In a cast iron skillet, heat olive oil to medium/high. Add garlic and cook stirring until garlic is fragrant. Increase heat to high and add shrimp.Cook stirring until garlic is beginning to brown and shrimp are cooked through. Remove from heat, season with salt and pepper to taste and sprinkle with parsley if using.