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Garlic Shrimp & Broccoli:
This dish is a favorite in my family and one that we cook very often. Growing up I was not a fan of any type of seafood, but when I met my husband (who is Portuguese), I was exposed to so many seafood dishes. I quickly found out how delicious Spanish (Gambas al ajillo) or Portuguese (Camarao al la guilho) really are and what I had been missing out on for so many years! I learned how to cook this dish by watching my in laws cook it (they are amazing cooks). I decided to tweak it just a bit and add broccoli to the recipe. Garlic shrimp is perhaps the most popular Spanish tapa served in Spain and mainly found in the south and center of Spain. It is usually served as tapas, or appetizer, before the main dish, but it is also served as the main dish, usually accompanied by rice. If you prefer a low carb meal, enjoy this dish alone and don't add any carbs, you can always add more vegetables to it instead. I hope you enjoy making this recipe and tweaking it to your taste. I guarantee that when you make it you will not be disappointed. Now let’s cook!
Course: Dinner
Cuisine: Spanish/Portuguese
Serving: 4-6
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
This dish is a favorite in my family and one that we cook very often. Growing up I was not a fan of any type of seafood, but when I met my husband (who is Portuguese), I was exposed to so many seafood dishes. I quickly found out how delicious Spanish (Gambas al ajillo) or Portuguese (Camarao al la guilho) really are and what I had been missing out on for so many years! I learned how to cook this dish by watching my in laws cook it (they are amazing cooks). I decided to tweak it just a bit and add broccoli to the recipe. Garlic shrimp is perhaps the most popular Spanish tapa served in Spain and mainly found in the south and center of Spain. It is usually served as tapas, or appetizer, before the main dish, but it is also served as the main dish, usually accompanied by rice. If you prefer a low carb meal, enjoy this dish alone and don't add any carbs, you can always add more vegetables to it instead. I hope you enjoy making this recipe and tweaking it to your taste. I guarantee that when you make it you will not be disappointed. Now let’s cook!
Course: Dinner
Cuisine: Spanish/Portuguese
Serving: 4-6
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
- 1 pound of large shrimp, peeled and deveined
- salt (to your taste)
- ½ cup extra virgin olive oil
- 10 garlic cloves, chopped or very thinly sliced
- 1 teaspoon red pepper flakes (start with less if you don't want it too spicy)
- 1 teaspoon paprika
- 2 tablespoons dry sherry or dry white wine (add more or less to your taste)
- Juice of ½ lemon (about 3 tablespoons)
- ½ cup chopped fresh parsley
- 1 head of fresh broccoli or 1 package of frozen broccoli florets
- Pat the shrimp dry and season with salt. Set aside.
- Steam the frozen broccoli, drain, and set to the side. If using fresh broccoli or a whole head, cut it into florets, steam cook it and set to the side.
- Heat the extra virgin olive oil over medium heat until shimmering.
- Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color. Do not cook the oil too much and be careful not to burn the garlic or it will make the sauce bitter.
- Add the shrimp and paprika. Cook briefly, tossing regularly. The shrimp flesh will turn opaque with a pink color (about 3 minutes or so, this will depend on the size of the shrimp).
- Add the broccoli and mix it together with the shrimp.
- Remove the pan from the heat. Even when you take the pan off the heat, the warm sauce will continue to cook the shrimp.
- Stir in the sherry OR wine, lemon juice, and top with parsley.
- Transfer the shrimp and sauce to a serving bowl. Enjoy it alone or served over pasta, rice, or risotto.