Ernest Reynoso Gala

GAMBAS

Gambas Al Ajillo (Shrimps In Garlic Sauce)
by Ernest Reynoso Gala

A)
1/2 cup olive oil
1/4 cup crushed garlic
1/2kilo peeled, deveined, medium-size shrimps (leave 1 part of tail intact)
1 tbsp. Spanish Paminton
1 tsp. rock salt and liquid seasoning
1/2 tsp. pepper.

B) In an 8-inch cast-iron pan, add oil and garlic. When garlic is brown, add remaining ingredients and cook until shrimps turn pink. Put bread slices all around the inside of the pan, top with parsley. Serve.

C) Note: For Champignones Al Ajillo, use 1/2 kilo button or oyster mushrooms in place of shrimps. Cook until mushrooms shrink a bit, about 5 minutes.

D) If Spanish Paminton is unavailable, use 1 tbsp. tomato paste and 1 tsp. sugar.

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