GAMBAS AL AJILLO (Garlic Shrimp)
INGREDIENTS:
- 10 frozen shrimp 16/20 count, heads on
- 1 teaspoon table salt for shrimp brine
- 2 teaspoons corn starch
- 8 cloves of garlic
- ¼ cup olive oil
- ¼ cup dry white wine
- ½ teaspoon Spanish smoked paprika (pimenton)
- 4 parsley sprigs + leaves for garnish
DIRECTIONS:
- Defrost shrimp by soaking them in cold tap water for 30 minutes.
- Twist the heads off of the shrimp.
- Using kitchen shears, peel the shrimp by cutting along the backs. Devein them.
- Sprinkle the shrimp with the cornstarch and mix thoroughly. Wash the cornstarch off of the shrimp.
- Pour 1 cup of water in a small bowl. Add the salt and stir thoroughly. Add the shrimp and let stand for 15 minutes.
- Meanwhile, peel and coarsely mince the garlic.
- Finely mince the chili pepper.
- Chop the parsley – medium coarse.
- Heat a 10″ pan over medium high heat.
- Once the pan is heated, add olive oil.
- Once the olive oil is heated (it should be shimmering), add garlic and chili pepper
- Once the garlic is brown, add white wine.
- Once the white wine evaporates and the mixture thickens, add smoked paprika.
- Add shrimp. Cook about 1 ½ minutes on both sides until shrimp are opaque and firm.
- Add parsley and stir.
- Serve in a medium bowl. Garnish with parsley leaves.
- Enjoy with a beverage of your choice. (hint hint)
© Recipe courtesy of 2 Food Trippers.
OCTOBER WINE CLUB:
Casal da Coelheira
White
Tejo, Portugal
CRISP WINE STYLE
The nose is very fresh with notes of kiwi, lemon and lightly smoked. The palate continues to show a fresh profile, with a well balanced acidity and a persistent taste.
Varietal: Verdelho, Fernão Pires and Arinto
Region: Tejo, Portugal
Analysis: 13.1% alcohol / volume
Total Acidity: 6.59 g/L
pH: 3.21
Total Sugar: 0.6 g/L
Soil Type: Sandy
European Vegetarian Union: Vegan
Serving Temperature: 48ºF-50ºF
Pairing: Fish or Seafood
Longevity: Drink now or keep it until the end of 2025
Winemaker: Nuno Falcão Rodrigues
WINEMAKER’S NOTES
Destemming, pneumatic pressing, cold settling, fermentation temperature control, cold stabilization and filtration.
ABOUT THE WINERY:
Located at parallel 39 North, Casal da Coelheira Estate has been benefiting from the Mediterranean climate for over three generations. For years, they have been committed to producing the best and most innovative wines within the Tagus River wine region. While the winery has seen many upgrades to their production and winemaking technology over the years, the facade at Tramagal remains the same – showcasing a traditional Portuguese facility with timeless architecture and impressive white and yellow walls. Learn more about the winery here.
Photos and information © Casal da Coelheira – All Rights Reserved.
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