Youtor
Cooking With the Cruels Gambas al Ajillo
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=UGk9G2W7aqY
Tonight’s recipe is a classic Spanish tapas dish, Gambas al Ajillo, or shrimp cooked in a garlic sauce. It’s super simple, but tastes amazing! And don't let the fact that it's a tapa fool you... this dish is big enough to share, and can be scaled up or down as needed. It's also a basic enough recipe that you could easily do this at an SCA event over an open fire. • Ingredients: • 1 lb shrimp, peeled deveined • 10 - 12 cloves of garlic, minced • 1/2 cup olive oil • 3 oz dry white wine • 1 lemon, juiced • 1 Tbsp butter • 1 tsp red pepper flakes • 1 tsp paprika • 1 tsp dried parsley (or 1 Tbsp fresh parsley) • Salt peper to taste • Instructions: • In a large skillet, heat olive oil and butter until butter melts. Add garlic and heat carefully until the garlic is soft, but not crispy. Add red pepper flakes and stir until distributed. MONITOR THE HEAT! You don’t want to get this too hot, too soon. Add the shrimp and stir to combine. Once the shrimp settles a bit, add the wine, lemon juice, and paprika, and keep tossing to get the shrimps evenly coated. When the shrimps turn pink and curl up add the salt and peper to taste and remove from heat. Set aside while you make the toast. • Toast the bread using your favorite method (we like to do it on the stove top). Serve hot and use the toasted bread to shovel the delicious broth into your face. • Serves 2-3 people. • ............................................. • SHAMELESS PLUG • ............................................. • Our friends Scott and Maggie run a small business that offers high quality Norse, Slavic, and Rus reenactment goods! Check them out on Etsy at https://www.etsy.com/shop/feedtheravens or on Facebook for Maggie's amazing pottery (along with instructions on how order a custom Maggie Mug): https://www.facebook.com/honeypackets.... • We have many friends in the reenactment world whose livelihoods are seriously impacted by event cancellations due to coronavirus. We will be featuring more of these artisans going forward in hopes that spreading the word will help drive some business to them and keep them afloat!
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