Ma sha Allah. Bro. What a dish. Love the part where you think of us non alcoholics and mention about substituting with grape juice. May God bless you and guide you.
I first ate this dish many years ago in a Spanish restaurant in Munich. Since then, it has been my wife's favorite food and is available for birthday and New Year's Eve. I always use fresh shrimp and therefore I always fry the shrimp first and only then the garlic because the garlic burns easily. I take fresh chilies and much more parsley, which I let soak briefly in the pan at the end. Goes in the Italian "alio e olio" direction and also tastes sensational. Great recipe that I can recommend to every seafood and garlic lover
You are a class act, amigo. The captioning is helpful any time, especially so for a few friends "of a certain age" who do not hear well: very much appreciated. I have ordered this before at several places and never been disappointed, but I have made it, with some variations, hundreds of time. Sometimes on.rice, sometimes on pasta/noodles, but favoritest is sopping it up with local [San Francisco CA] sourdough bread with a glass or 3 of [preferably] a dry white wine: it goes with chablis or even a Sauterne. Tu eres un urso, hermano.
Hello there! I enjoy watching your videos. Your cooking is quick and easy to make. But specifically the way you present each of the ingredients it brings life to these dishes. I wish I was there and taste each dish you prepare. They each look so delicious! And you are full of life! I never thought I would ever see a non stuck up Spaniard! But you are Simpatico with a great personality!
Just tried this out yesterday as I had some shrimp in my freezer. Also added some butter as Alexander Norman suggested after adding the shrimp to the pan. Absolutely fabulous dish by itself, but also very nice to have as tapas along with some other dishes while you're enjoying some company (which right now, unfortunately, is not an option). For white wine, I used a German Silvaner which also served brilliantly as accompanying beverage.
Olive oil, garlic, shrimp and parsley are a perfect combination. I don't add wine because I think it dilutes the flavors of the other ingredients. Wonderful over rice. Hmmmmm.
I had this recipe tonight for dinner but style from Seville in south of Spain, I added to the hot oil before the wine one teaspoon of Spanish paprika .
This recipe quickly became a house favorite! We toss linguine in the garlic sauce after removing the shrimp, and it makes a perfect meal! Mucho Delicioso! Thanks for all your recipes, amigo!
Just discovered your site. I have such a great love for the food of Spain and I'm happy to see that you are providing simple steps for making those recipes at home.
I had this dish at a Spanish restaurant once. The menu clearly noted the abundant garlic. The guests at table next to me complained that the dish was too garlicky. I proceeded to order the same dish and told the waitress to double the amount of garlic they normally use. I made sure that the other table heard me say it... :-) So I made this dish this evening. I didn't have wine, so I used Dry Vermouth instead. I think it would have been better with some white wine. What type of wine would you recommend for this dish? I followed the instructions and timing in your video, but I think my sauce was not as quite as thick as yours. So next time I think I'll add a bit less wine. Other than that, we liked the dish quite a lot. We used some crusty bread to sponge up the oil. Nothing was left on the serving plate... So thanks for another great recipe. Tomorrow I'll try your "Spanish Chickpea Stew"
Hi - sorry I'd like to mention - there really is no "FRESH" shrimp in the US, they FLASH FREEZE it because it spoils so fast. So I wouldn't be surprised it's not the same in Spain, unless the fleet comes in each day. Either way, shrimp are delicate, and you need to keep them as cold as possible. This recipe has changed my life!!!!! I am amazing people with few ingredients and BOLD FLAVOR!!!! THANK YOU CHEF!!!!!!!!!!!!!!! IT's On the Superbowl MENU!!!!
This reminds me of a Greek dish I had about 40 years ago. Little baby calamari cooked in white wine and garlic and served with parsley. Still remember it.
Alfred(o?), you do a super job on these beautiful Spanish dishes! My wife and I had the great good fortune of teaching elementary school for U.S. Air Force kids from 1962-64. The Spanish cuisine, wines and cognacs were so great. The Spanish people couldn’t have been more gracious, especially when one was able to speak their language. Unfortunately, restaurants serving true Spanish dishes are hard to find here in the States. But you are a lifesaver. You demonstrate how great the food in Spain is. We never had a bad meal no matter what eatery we visited. Alfred, muchisimas gracias para su presentaciones. Buena suerte, una vida larga, y muchas pesetas a usted! Bob Campbell. (I hope mySpanish came close to being correct.)
I make something similar to this but never added wine. I’m sure it adds a depth of flavor that is tastier. Plus I add a blob of butter to mine which I know Spanish cooking does not.
I season the shrimp with a little paprika and add a whisper of beef gravy to the wine. Swirling in some butter at the end after the shrimp are removed thickens the sauce.
Great job on making the videos. I just started watching , Allready made it the garlic zucchini. Everyone loved them. Now I want to make the garlic mushrooms. And the garlic shrimp. 👍👍
We forget here in the US how simple great food can be. I'm loving your channel. SO many great options. I noticed that you don't cook red meat. Is this a preference, or are the stories I hear of Mediterranean cooking true in that it's little red meat and mostly fish? I'm good with mostly fish. Wish it was cheaper here. I live in Oregon and you'd think good fish would be cheap (as well as crab), but sadly, red salmon has been over-fished and it's now very expensive because there's a moratorium on fishing it. During spawning season, you have to catch Salmon before it hits fresh water because after that, it's off-limits. All Salmon is very expensive, and I honestly I have no idea why. Halibut is off the scale in terms of affordability. Muscles of all kinds are pretty expensive as well, although in some seasons you can go get your own at the coast ... as long as it's safe. Sometimes it's not. The Earth is warming and thus, cyanobacteria has become as problem. Even Alaskan Cod has gotten twice as expensive as it was only about 5 years ago. Again, over-fishing, and with it being a cheaper alternative to Halibut. Talapia is a great firm white fish, and the prices for that are just now coming down. (It's a catfish, and delicious ... not like the mud cat we usually got in the south). Question ... Does Spain have a traditional Ceviche recipe? I make one that's native to Peru that's beautiful and bright with only lime juice (fresh is always best, but will take you 12-15 limes for about 2 lbs of fish), sea salt, cilantro, red onion, and pepper of choice (Anaheim to Habanero as you like). Anything like that in Spain that doesn't use tomatoes? In some parts of Mexico (and some restaurants here), they add ketchup. 🤮
I don´t eat red meat, personal preference, Spain in general does not have a ceviche recipe, but I did make one that was Spanish inspired, you will find it on my channel :) Much love
haters gotta hate... probably someone allergic to shrimp or garlic.. i bought shrimp just to try this recipe.. i like shrimp and all but in a land locked place gotta look good to try.
Just discovered your channel and I’m so glad I did. I’ve always loved this recipe but never realized how simple and quick it is! Definitely adding this to the dinner rotation. Since we moved from NYC we haven’t been able to find any authentic Spanish food like our favorite restaurant in lower Manhattan. This will be such a treat. What kind of white wine do you recommend?
Great channel. Thank you. I'm scouting for recipes that are good for diabetics. Found some good tapas ideas. If you ever discover how to substitute tomato sauces please let me know!
Great stuff. Being English it sounds strange calling these shrimps. We would call them prawns. Shrimps in english English are the tiny ones. Just a small difference between American and English words
I live in Calpe Spain and I have just arrived. Could you tell me what I should be looking for in Spanish for raw shrimp? It seems like they are all pre-cooked shrimp here. Thank you for your videos!
Mercadona sells frozen shrimp that are raw and uncooked, they are the jumbo shrimp (peeled & deveined) called colas de gambas, love Calpe! beautiful town in the sea
Many recipes call for 'white' wine. I like to say the exact wine for people - a Dry sherry is what I used. Taylor is a common brand in the US. I don't think a sweet wine would work here [???]
