Comments on: Gambas al Ajillo – Famous for all the Right Reasons

By: Gambas al Ajillo | Haus-draconia

Gambas al Ajillo | Haus-draconia — Wed, 05 Oct 2011 19:45:48 +0000

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By: Angela

Angela — Sat, 28 Mar 2009 02:56:14 +0000

This looks so simple and amazing. I know I’ve had this as a tapa in restaurants. I’m definitely trying this at home — and will have lots of crusty bread on hand! Thanks!

By: Sophie

Sophie — Tue, 30 Sep 2008 14:39:03 +0000

This definitely looks like a satisfying dish. The ingredients sound so fresh and altogether inviting. I bet this would even taste delicious tossed up with pasta . We would love to feature your recipe on our blog and possibly our kitchen digital reader. Please email me at sophiekiblogger@gmail.com if you’re interested. Have a wonderful day!

By: Jude

Jude — Sun, 14 Sep 2008 17:49:48 +0000

Wow that shrimp looks perfectly cooked. We always order this whenever we go out for tapas and yet it’s so easy to make at home, too.

By: Lori Lynn @ Taste With The Eyes

Lori Lynn @ Taste With The Eyes — Sun, 14 Sep 2008 08:06:16 +0000

That is right on the money! Shrimp and Garlic who could argue that? I love how you photographed with the unpeeled garlic. Nice.

By: Mae

Mae — Sat, 13 Sep 2008 20:30:48 +0000

You inspired me: I had some nice big Florida shrimp in the freezer from a Whole Foods sale a while back, and I did pretty much what you said. I used Spanish smoked paprika instead of chili flakes, though. Delicious! Though I broke the rules and served with pasta & chopped fresh local herbs & tomato for the remaining oil, rather than bread.

Thanks.

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Sat, 13 Sep 2008 19:19:18 +0000

why look!
shrimp pefection!

and over pasta?
nice…

but i agree with heather on the crusty bread…

By: Scott at Realepicurean

Scott at Realepicurean — Sat, 13 Sep 2008 17:49:33 +0000

A delicious classic. Yum!

By: farida

farida — Sat, 13 Sep 2008 03:27:02 +0000

Garlic shrimp is my favorite! You made is sound so easy and quick to prepare. Nice recipe! and the picture too:) yum:)

By: admin

admin — Fri, 12 Sep 2008 14:22:08 +0000

canarygirl – you’re right, where is Nuria buying her shrimp, and if they are that expensive they must be good, methinks! I wonder if she means gambas rojas? Now, they are some superior crustaceans!! These were just the meduim, farmed variety, but still delicious and very garlicky.

psychgrad – i’ve never heard of too much shrimp being detrimental to ones health. how much is too much, anyway?

mike – get with psychgrad on the shrimp thang and start making up for lost time. one of the most glorious foods in the world.

and to everyone else, including my lovely wife, who mentioned sopping up the oil with bread and made fun of my suggestion of accompanying it with a salad: perhaps I was being unforgiveably European in my outlook (i am European), but rare is the occasion when you visit any bar, restaurant, tasca, cafe, taverna, pub, brasserie, bistro, osteria, etc., and are not served a basket of crusty bread with your meal, so I was assuming the presence of oil-sopping baked goods. The salad was simply another way of adding even more extra virgin olive oil to the meal. you’d think i’d suggested a side of roasted baby…