* Exported from MasterCook *

GARLIC SHRIMP - (GAMBAS AL AJILLO)

Recipe By :Barbara Norman
Serving Size : 1 Preparation Time :0:00
Categories : 0-5G Low Carb Regional Spanish
Seafood Shellfish Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 sm shrimp
cleaned and deveined
2 tbsp olive oil
3 garlic clove
a sm piece of hot chili pepper
(or a pinch of cayenne)
1/2 bay leaf
a squirt of lemon
a spoonful of all-i-oli sauce
a sprinkling of celery salt

Brown three garlic cloves in two tablespoons olive oil. Add chili pepper (or cayenne) and bay leaf. Put in the shrimp, turn once to brown both sides, add a spoonful of all-i-oli, squirt lightly with lemon juice, sprinkle with celery salt, and serve sizzling hot. The all-i-oli should remain intact or almost intact, the shrimp should be brown and slightly crusty, and the garlic cloves should remain whole. Small shrimp cook in a few minutes; take care not to overcook.

Those who find chili pepper or cayenne too potent can omit it and grind black pepper over shrimp just before serving.

Comments: At the Gayango restaurant in Madrid, which provided the above recipe, each portion is served in a small earthenware casserole about 4 inches 100mm in diameter. The above amounts are for each such casserole. The number of shrimp depends on the size of the shrimp. The dish can also be made in one large, flat casserole; simply multiply the recipe by the number of people to be served.










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Per Serving (excluding unknown items): 329 Calories; 28g Fat (77.3% calories from fat); 15g Protein; 4g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 108mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0