I love it! "It's okay to eat fat... turns out, it's the carbs that are bad." "...reminds me... you want to toast some bread" Chef John, you are my hero. If it weren't for sarcasm, there'd be no humor. Great job!
Actually it is the complex carbs like bread, cookies, cakes that aren't good for you. The simple carbs from raw fruit and veggies are good. Raw fruit is the most healthful thing you can put in your frugivoorish digestive system which all humans have as do primates. Contrary to popular myth and musunderstanding and propaganda, animal protein is not good for us at all either. But once in a while, making this shrimp dish couldn't hurt too much. (Although eating protein will exacerbate/increase pain.)
generalizing "bread cookies and cakes" as "complex carbs" seems to imply that other "complex" carbs like oats, beans, etc are bad for you, which is the opposite of true. Sure fruits and veggies are good for you, and yes they are generally simple sugars, but there is more to nutrition than simply how many glucose are strung together.
The term "good for you" when referring to food for human is relative considering how far away most American's diets are from actually being healthful. Most so called "experts" don't even know. Certainly allopathically trained nutritionists are clueless. But that is what happens when you let government and big corporations all but decide what we should be eating. Something like legumes, (which can't be eaten raw and only some can be eaten without being cooked when soaked for many hours - with much more difficulty than a piece of water rich fruit) may be better than an ice cream cone or a burger but not nearly as good (or even species appropriate) as raw ripe fruit is - which would be optimal. The video "Dr. Robert Morse - Everything you need to know about food" is what should be taught in schools - if the truth be told.
It seems humans have adapted to eat pretty much anything they want to, and while there may be some foods which are better or worse than others, if you eat a relatively balanced, varied diet, you're probably going to be just fine
how I learnt when working in Madrid is to first cook the prawn shells and heads and garlic in the olive oil for about 10 mins then strain it to leave you with a garlic-y prawn-y infused oil, then using this oil continue as you did
Many years ago, a Spanish restaurant where I ate regularly made this with finely minced garlic and baby shrimp -- and yes, soaking some bread in the oil was absolutely heavenly. This was over 30 years ago, so I was mildly surprised to look them up online just now to find they're still in business. And the garlic shrimp is still on the menu, so I have to assume it's just as good as it always was.
"Ay dios mio" are the words you're looking for. Love love love this recipe! I used apple cider vinegar since I didn't have sherry, and it was still sherry tasty.
Even after living in Spain, so many of my friends - who I would have expected would be a little more circumspect about vocalizing prejudice-talked about it like it is the "Mexico" of Spain. (Assuming it's some kind of ignorant, third world country with about same cultures. Of course that's not complimentary to Mexico, either, which is rich, diverse and beautiful. But wow! Do Americans need to get out of the States more often.)
My girlfriend, a Native Texan as I, lived in Madrid 7 years, she loved the food, her hubbie became the COOK after being there. I was fortunate enough to just enjoy!!!
In my local Spanish/Portuguese restaurant this is my favorite dish of everything they make (and everything they make is quite delicious)and dipping the bread - paradise. Now I can make it at home. Can't wait!
“It’s ok to eat fat. Turns out it’s carbs that are bad... speaking of which, make sure you toast some bread” lol. Reminds me of what you said in your sushi rice taco recipe. “Now that makes a low carb taco! Ofcourse, if you don’t count in the rice”. You’re amazing!
That was one of my favorite things to get when I was stationed in Spain! We would go, "Tapa hoppin'" and gambas al ajullo, along with other "small plates" (tapas) were a fantastic way to eat our way through the town!
I have lived 20 years in Southern Spain and this was one of the first traditional dishes I had the pleasure to fall in love with. In Andalucia it is calles Gambas a pilpil.
I lived in Spain for 1 year when I was in University. ALL the food was delicious, my favorite became Gambas al ajillo. Saludos!!! ps If you understand spanish I would recommend to follow this recipe from a native Spaniard.
I was in Spain in the early 80's. This was by far my favorite tapas. I haven't had them since then. The olive oil and garlic combo made for a great dipping sauce. Will have to try this.
oh, boy, shrimp, garlic, wine, olive oil, Spanish paprika, cayenne, parsley! I'm in heaven now. Just need to add some fresh asparagus to that with some portabellas and I've got supper. Thank you!
My dad was stationed in Rota in the late seventies. This, merlutha, and pinchitos were my favorite. We used to go out almost every weekend to tapa joints in Puerto de Santa Maria. Frickin' good times. When I joined the Navy in the eighties, I wanted to get stationed there so bad, but never got there. Hey, but Japan, Okinawa, and Turkey weren't bad. Neither were all the other places I got to pull into. Hey, and my Spanish is still pretty good! ;-)
Just so you know, even with notification bells, this has been the first video to show up in my subscription feed from foodwishes in the past 6 months. I don't know what I want until I see it and that keeps me from actively searching out videos. Without subscriptions you would have faded from my life and I wouldn't even have known.
I lived in Spain for five years. Ate a lot of Spanish food in restaurants and in Spanish homes. Spanish food is not hot. Spanish food is fresh, fresh, fresh food. eggs even have the date they are laid stamped on them! Smoked Spanish Paprika is not hot or even a tiny bit hot. It is smokey. And a Spaniard would never think of putting Cayenne pepper on their food. I am glad you put the disclaimer that it is your version of Gambas al Ajillo.
There are a great deal of Spanish/Portuguese restaurants in the town where I grew up. I've eaten garlic shrimp many, many times, and now I can recreate the recipe thanks to you, Chef John.
Greetings from Spain ;)A even simpler recipe is the most extended in Spain, same procedure, but just salt, oil, garlic and shrimp, if heat is needed throw a little cayenne pepper with the garlic. I don't know what kind of cayenne you have access in USA, "our" cayenne peppers have the size of a pinky phalange and four can give a soft heat to a eight o more servings recipe (big full pot, not a little appetizer).Little trick: Remove the central stem of garlic to avoid the "reflux" (I don't know how is expressed in English, basically you have the flavour of the food in your mouth the whole day) of garlic. Love your recipes ;)
Dried Chili Pequin is what I use here in the US. Lived in El Puerto de Santa Maria (Cadiz) for years. Yep Carcharoth, true what you say about the garlic stem (repetir, is more or less burping/garlic heartburn afterwards). Also, for those in the US if you can find the purple skinned garlic verses the white skin variety by all means use it (NOT the purple elephant garlic BTW). As always, Chef John is the best! And, yes, I use a bit of paprika in mine as well.
Just come back from a family holiday in Almeria southern Spain, where myself and my grown up daughter take a break from the family and promenade to a favourite tapas bar on the beach. We have this and cold beers while looking out over the Mediterranean. Thanks chef John, good memories.
Im one of these rare people in this world who is allergic to snails, clams and squid or in short molluscs... but not shellfish. So im filling up on shellfish just so make it right. This recipe is perfect.
OMG = Dios Mio. One little remark we use little hot peppers in the begging of the recipe when we are cooking the garlic. But anyways always on point Chef! We love you
I've no commercial interest in saying this but you ought to get on a plane to Seville then get the bus to a small mountain town called Olvera (in Cadiz) and go to a restaurant called 'Mi Pueblo'. They do a similar dish as a regular on their menu called 'Langostinos de Alfonso', which is the best garlic shrimp I've had in Spain (and I've had garlic shrimp everywhere from Madrid to Murcia, the Canaries and throughout Andalucia). Its a small familiy restaurant with maybe only 20 covers but the owner Paco writes books and guests on national TV shows!! Insanely good! Seriously - do it!
Perfect, I've been craving to make shrimp bbq since I saw that video today, but this is even better. I'm gonna go make it now. Side Note: Currently eating this at the moment. Substituted sherry wine for lime juice and a little sugar, coriander for parsley, and served it with rice instead of bread. Tastes amazing none the less.
i found the food in spain had much more garlic in it than in italy. i didn't know they used so much...and it is delish. and this dish? yummers, just yummers!
You're right, PinkeeLee. I'm italian, we generally don't use a lot of garlic in our recipes (the italian recipes with a lot of garlic are the minority), because garlic flavor is intense and overpower the other flavors in a dish. Italian cuisine is made by few, simple and high quality ingredients and each of the ingredients should be exalted. Other mediterranean cuisines, as the spanish one, have much more garlic than the italian one. They're both delicious, but quite different.
That looks so good! I have made for years what I always called Portuguese garlic shrimp because I first had it in a Portuguese restaurant (in New Jersey), and they did use paprika, so I always do, too, but what I did NOT know to add is dry sherry. That sounds amazing. I have some jumbo shrimp in the freezer and I’m going to make this in the next couple of days. 👍😍😊
I had this in La Palma. They served it literally boiling with the shrimp in the oil, there were some hot peppers in there and a nice white bread. One of the best things I've ever had, gotta take a shot at this! I think they called it Gambino con Aglio. 😋
If you prefer a non-alcoholic option, try using a mix of white wine vinegar and chicken stock. Combine these ingredients (half and half ratio) to mimic sherry's tangy elements. Another alternative is using a simple splash of rice vinegar, commonly found in Asian cuisine, offering a similar acidity.
I LOVE this dish!!! Traditionally this dish is served still sizzling in the vessel it was cooked in. I bought a couple of small 5in cast iron skillets to use specifically for this recipe. Cook the garlic and shrimp on the stove and remove it just before the shrimp are fully cooked and bring it to the table, where it finishes cooking while sizzling in the pan. Yummy
You can pull the tail off and still save the tail meat by grabbing the tail by the tip and giving it a sharp tug. It will come off and leave the tail meat behind.
Esther Melchor Quite similar, but Italian. Both have their appeal, but I prefer the Italian version. The best I've ever had were at the Monterey Fish house in Monterey California. The tomato sauce is cooked down "grandmother style" and there's green onion, wine, garlic ( of course) and a bit of heat from red pepper flakes. They make theirs next to the oak grill so just a bit of smokiness creeps in. Delicious. I'm trying to create my own version, but am still working on it.
And as you are plating this up, you are going to be thiking "There is NO way this can taste as as amazing as it smells - and then - It does. Wonderful dish.
I'm from Spain and I love seen people like you recreate and share spanish recipes, It makes me happy jajaja even more when is the original recipes, great video ❤️
dear Chef John thanks to you I have been learning more dishes so I'm going to cook this dish to my lady my fiance the mother of my daughter thanks to you I love life is getting better and I already knew about it cook I just didn't know how to make some of these others simple that you know how to make so as always thank you
my Spanish ex MIL (Valencian but she was born in the Andorra region) taught me completely different: you don't peel the shrimp, heads on even better, garlic and chopped chile (arbol or similar) in OO, hit with paprika, toss and then flambe with some brandy. Not sure if that is a different recipe, but this is my alternate for mere Shrimp Cocktail.
Hey Chef John! I make this all the time. One thing I found really works nicely is to take some chorizo and put it in a blender. Then add it to the cooking oil. It just puts a whole other level of flavor on to the shrimp. Delicious
Yum... done in butter instead of olive oil and, in New Orleans, its called BBQd shrimp... made it almost every Friday night. Edit: oh, and cracked pepper.. so maybe not just like this.
No hay fiesta como una fiesta de tapas, porque una fiesta de tapas no se detiene hasta que te quedas sin camarones de ajo. He's right, that does sound way better.
Looked at a whole bunch of gambas recipes before deciding on this one. The deciding factors were the smoked paprika and the sherry. I have to say, those two ingredients put your recipe head and shoulders above the others. It was delicious!!! Thanks for sharing your version of this timeless Spanish favorite.
Check out the recipe: www.allrecipes.com/Recipe/266085/Spanish-Garlic-Shrimp-Gambas-al-Ajillo/
Food Wishes 👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎🔫
ODM is Spanish for
¡Oh Dios Mio!
John.. Never Apologize for smoked paprika.
Mmm. . . "Cloaked Shrimp"
omg in Spanish is ADM ( Aye Dios mio )
This is Shrimply the best...
YES SIR!
Absolutely. And your comment made me chuckle
I don't know what exactly you're shrimplying, but I agree
Steak Williams don't make shrimpsumptions ok
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHHAHAHAHAHAHAHGAHAHAHAHAHAHHSEKDDKEDUWKEJEJHWJWJEVN@/&/)2)/)/&.7/2836293)3\£]€%]€]€\?|¥\•£\!\’sowtwowidsnxnvdhsksowsujsbsdnepwusbsbdb
I love it! "It's okay to eat fat... turns out, it's the carbs that are bad." "...reminds me... you want to toast some bread"
Chef John, you are my hero. If it weren't for sarcasm, there'd be no humor. Great job!
Papa G's Low Carb Recipes - For some of us, sarcasm is just another service we offer.
Actually it is the complex carbs like bread, cookies, cakes that aren't good for you. The simple carbs from raw fruit and veggies are good. Raw fruit is the most healthful thing you can put in your frugivoorish digestive system which all humans have as do primates. Contrary to popular myth and musunderstanding and propaganda, animal protein is not good for us at all either. But once in a while, making this shrimp dish couldn't hurt too much. (Although eating protein will exacerbate/increase pain.)
generalizing "bread cookies and cakes" as "complex carbs" seems to imply that other "complex" carbs like oats, beans, etc are bad for you, which is the opposite of true. Sure fruits and veggies are good for you, and yes they are generally simple sugars, but there is more to nutrition than simply how many glucose are strung together.
The term "good for you" when referring to food for human is relative considering how far away most American's diets are from actually being healthful. Most so called "experts" don't even know. Certainly allopathically trained nutritionists are clueless. But that is what happens when you let government and big corporations all but decide what we should be eating.
Something like legumes, (which can't be eaten raw and only some can be eaten without being cooked when soaked for many hours - with much more difficulty than a piece of water rich fruit) may be better than an ice cream cone or a burger but not nearly as good (or even species appropriate) as raw ripe fruit is - which would be optimal. The video "Dr. Robert Morse - Everything you need to know about food" is what should be taught in schools - if the truth be told.
It seems humans have adapted to eat pretty much anything they want to, and while there may be some foods which are better or worse than others, if you eat a relatively balanced, varied diet, you're probably going to be just fine
how I learnt when working in Madrid is to first cook the prawn shells and heads and garlic in the olive oil for about 10 mins then strain it to leave you with a garlic-y prawn-y infused oil, then using this oil continue as you did
Exactly. And that liquid that releases the prawn shells use it for the sauce.
that's actually a very genius trick. Thanks for sharing this!
or you can cook the shrimps with the shells,hands will be reqiored for eating but is worth it for sure...just suck the heads after..divine...
That absolutely gives great flavor. But it's also a lot of extra clean up. So, it's up to you, and the mood you're in that day.
Archie Kidd How about FUCK YOU!
Many years ago, a Spanish restaurant where I ate regularly made this with finely minced garlic and baby shrimp -- and yes, soaking some bread in the oil was absolutely heavenly.
This was over 30 years ago, so I was mildly surprised to look them up online just now to find they're still in business. And the garlic shrimp is still on the menu, so I have to assume it's just as good as it always was.
ChrisC Camarones al ajillo 👍
ChrisC Old Recipes Always Shines I Guess, Check my recipes too most probably you like them
Name and location please? If you remember.
Rincon de Espana, near the corner of Broadway and 28th St. in Bayonne, NJ.
ChrisC Thank you
"Ay dios mio" are the words you're looking for. Love love love this recipe! I used apple cider vinegar since I didn't have sherry, and it was still sherry tasty.
Finally Spanish food! I live in Texas and everyone thinks Spanish and Mexican food are the same. That makes sad but this video makes me happy!
Even after living in Spain, so many of my friends - who I would have expected would be a little more circumspect about vocalizing prejudice-talked about it like it is the "Mexico" of Spain. (Assuming it's some kind of ignorant, third world country with about same cultures. Of course that's not complimentary to Mexico, either, which is rich, diverse and beautiful. But wow! Do Americans need to get out of the States more often.)
@@bryanjensen355 WOW. There are 2 different worlds. Both beautiful though.
My girlfriend, a Native Texan as I, lived in Madrid 7 years, she loved the food, her hubbie became the COOK after being there. I was fortunate enough to just enjoy!!!
Peeps, if you ever visit Spain or the spanish islands, order gambas, it is unmatched and to die for!
Joe from Germany
In my local Spanish/Portuguese restaurant this is my favorite dish of everything they make (and everything they make is quite delicious)and dipping the bread - paradise. Now I can make it at home. Can't wait!
“It’s ok to eat fat. Turns out it’s carbs that are bad... speaking of which, make sure you toast some bread” lol. Reminds me of what you said in your sushi rice taco recipe. “Now that makes a low carb taco! Ofcourse, if you don’t count in the rice”. You’re amazing!
I love that!
That was one of my favorite things to get when I was stationed in Spain! We would go, "Tapa hoppin'" and gambas al ajullo, along with other "small plates" (tapas) were a fantastic way to eat our way through the town!
I have lived 20 years in Southern Spain and this was one of the first traditional dishes I had the pleasure to fall in love with. In Andalucia it is calles Gambas a pilpil.
he is a legend of dry humour and amazing cooking made simple , i love love love his patter !!!!!!!!
I lived in Spain for 1 year when I was in University. ALL the food was delicious, my favorite became Gambas al ajillo. Saludos!!! ps If you understand spanish I would recommend to follow this recipe from a native Spaniard.
I was in Spain in the early 80's. This was by far my favorite tapas. I haven't had them since then. The olive oil and garlic combo made for a great dipping sauce. Will have to try this.
oh, boy, shrimp, garlic, wine, olive oil, Spanish paprika, cayenne, parsley! I'm in heaven now. Just need to add some fresh asparagus to that with some portabellas and I've got supper. Thank you!
Good idea
My dad was stationed in Rota in the late seventies. This, merlutha, and pinchitos were my favorite. We used to go out almost every weekend to tapa joints in Puerto de Santa Maria. Frickin' good times. When I joined the Navy in the eighties, I wanted to get stationed there so bad, but never got there. Hey, but Japan, Okinawa, and Turkey weren't bad. Neither were all the other places I got to pull into. Hey, and my Spanish is still pretty good! ;-)
Just so you know, even with notification bells, this has been the first video to show up in my subscription feed from foodwishes in the past 6 months. I don't know what I want until I see it and that keeps me from actively searching out videos. Without subscriptions you would have faded from my life and I wouldn't even have known.
I lived in Spain for five years. Ate a lot of Spanish food in restaurants and in Spanish homes. Spanish food is not hot. Spanish food is fresh, fresh, fresh food. eggs even have the date they are laid stamped on them! Smoked Spanish Paprika is not hot or even a tiny bit hot. It is smokey. And a Spaniard would never think of putting Cayenne pepper on their food. I am glad you put the disclaimer that it is your version of Gambas al Ajillo.
You're such a tease with your thumbnail you know I'm going to watch this
Nae West Exactly 😆
There are a great deal of Spanish/Portuguese restaurants in the town where I grew up. I've eaten garlic shrimp many, many times, and now I can recreate the recipe thanks to you, Chef John.
That’s it! I’ve had enough! I’m making it tonight. Don’t talk to me!!
I’ve lived here in Spain for over 15 years and this is one of my favourite tapas.....👍🍷
Had no sherry so i used white wine and lemon, still it was just amazing, probably one of the best meals ive ever had
I go to Spain EVERY YEAR and this is the first thing I do, order Tapas and always start with my garlic shrimps and spanish vine. La vida loca.
Greetings from Spain ;)A even simpler recipe is the most extended in Spain, same procedure, but just salt, oil, garlic and shrimp, if heat is needed throw a little cayenne pepper with the garlic. I don't know what kind of cayenne you have access in USA, "our" cayenne peppers have the size of a pinky phalange and four can give a soft heat to a eight o more servings recipe (big full pot, not a little appetizer).Little trick: Remove the central stem of garlic to avoid the "reflux" (I don't know how is expressed in English, basically you have the flavour of the food in your mouth the whole day) of garlic. Love your recipes ;)
Dried Chili Pequin is what I use here in the US. Lived in El Puerto de Santa Maria (Cadiz) for years. Yep Carcharoth, true what you say about the garlic stem (repetir, is more or less burping/garlic heartburn afterwards). Also, for those in the US if you can find the purple skinned garlic verses the white skin variety by all means use it (NOT the purple elephant garlic BTW). As always, Chef John is the best! And, yes, I use a bit of paprika in mine as well.
Just come back from a family holiday in Almeria southern Spain, where myself and my grown up daughter take a break from the family and promenade to a favourite tapas bar on the beach. We have this and cold beers while looking out over the Mediterranean. Thanks chef John, good memories.
My mother is currently dying in a nursing home and I'm having trouble finding bits of food that will tempt her to eat. I think this could be a winner!
Your timing was impeccable. I was in spain the past 3 weeks and ate my fill of gambas al ajillo
Am I the only one addicted to his voice and the way he's narrating?
Im one of these rare people in this world who is allergic to snails, clams and squid or in short molluscs... but not shellfish. So im filling up on shellfish just so make it right. This recipe is perfect.
OMG = Dios Mio. One little remark we use little hot peppers in the begging of the recipe when we are cooking the garlic. But anyways always on point Chef! We love you
I've no commercial interest in saying this but you ought to get on a plane to Seville then get the bus to a small mountain town called Olvera (in Cadiz) and go to a restaurant called 'Mi Pueblo'. They do a similar dish as a regular on their menu called 'Langostinos de Alfonso', which is the best garlic shrimp I've had in Spain (and I've had garlic shrimp everywhere from Madrid to Murcia, the Canaries and throughout Andalucia). Its a small familiy restaurant with maybe only 20 covers but the owner Paco writes books and guests on national TV shows!! Insanely good! Seriously - do it!
Oh, wow! I’m salivating! I’ll have to try and make this over the weekend! 😋
One of the top ten videos on this channel. It has everything; garlic, olive oil, and jokes. More of this, please,.
Perfect, I've been craving to make shrimp bbq since I saw that video today, but this is even better. I'm gonna go make it now.
Side Note: Currently eating this at the moment. Substituted sherry wine for lime juice and a little sugar, coriander for parsley, and served it with rice instead of bread. Tastes amazing none the less.
Thanks for the sherry substitute, I was scrolling to see if there was an answer for me!
Shrimply irresistible!!!
Love this as well.☺️
i found the food in spain had much more garlic in it than in italy. i didn't know they used so much...and it is delish. and this dish? yummers, just yummers!
You're right, PinkeeLee. I'm italian, we generally don't use a lot of garlic in our recipes (the italian recipes with a lot of garlic are the minority), because garlic flavor is intense and overpower the other flavors in a dish. Italian cuisine is made by few, simple and high quality ingredients and each of the ingredients should be exalted. Other mediterranean cuisines, as the spanish one, have much more garlic than the italian one. They're both delicious, but quite different.
Garlic was always a essential part of the cusine of south and central Spain.
The terrain and climate is perfect for the garlic.
A veritable rollercoaster of intonation
“Something cheap from America” 😂 you crack me up
I LOVE THIS GUY. HE IS HILARIOUS.
When you sprinkle the cayenne pepper at the end, I kept thinking about Mrs. Doubtfire sabotaging that jambalaya at Bridges.
"Hot jambalaya!"
Why can I like this video only once?
It definitely deserves at least a dozen, just from me.
That looks so good! I have made for years what I always called Portuguese garlic shrimp because I first had it in a Portuguese restaurant (in New Jersey), and they did use paprika, so I always do, too, but what I did NOT know to add is dry sherry. That sounds amazing. I have some jumbo shrimp in the freezer and I’m going to make this in the next couple of days. 👍😍😊
The minute I saw Portuguese shrimp and garlic I thought New Jersey and I was right! Down Neck or ironbound section! Lol
I just made it now and I use the dry sherry I'm telling you I am in Newark New Jersey! 🤣
@@winros ❤️❤️❤️
@@winros Yes! 😄
I had this in La Palma. They served it literally boiling with the shrimp in the oil, there were some hot peppers in there and a nice white bread. One of the best things I've ever had, gotta take a shot at this! I think they called it Gambino con Aglio. 😋
had it in Tenerife last week, and it was as your described. Had one dish with white wine at lunch, while I watched the ocean :-)
They came out tasty thanks for recipe!
Dios Mio! That's how you say OMG in Spanish and it does look like an Dios Mio dish! Wonderful! Thanks for sharing. :)
from a spanish guy: bien hecho. I'm proud of you.
If you prefer a non-alcoholic option, try using a mix of white wine vinegar and chicken stock. Combine these ingredients (half and half ratio) to mimic sherry's tangy elements. Another alternative is using a simple splash of rice vinegar, commonly found in Asian cuisine, offering a similar acidity.
Chef John, I love the way your mind works!
I just got some shrimp on sale today, I know what I'm making!!!
I LOVE this dish!!! Traditionally this dish is served still sizzling in the vessel it was cooked in. I bought a couple of small 5in cast iron skillets to use specifically for this recipe. Cook the garlic and shrimp on the stove and remove it just before the shrimp are fully cooked and bring it to the table, where it finishes cooking while sizzling in the pan. Yummy
Another great recipe! Thank you!!
My mouth watered at the sight of the thumbnail...YUM! Thanks, Chef!
Gordon: Are the shrimps fresh?
John: No, they are frozen.
Gordon: Fu*k me
John: Do you see a f'ing ocean outside?
@@scottv.4140 😂😂😂😂😂
But chef John is in San Francisco. Fish is there. Hmmm
Scott V.
Watching this at 4am and can’t wait for dinner !!!!
Chief John hits another home rum out of the park :)
Not always thawed. I live on the Gulf Coast and our shrimp is caught FRESH!
Isn't all shrimp caught fresh?
That frozen shrimp tip is probably the most valuable piece of info I've learned all month
Born and raised in Spain and I freaking approve this recipe!
Oh my all favorites in one recipe!
You can pull the tail off and still save the tail meat by grabbing the tail by the tip and giving it a sharp tug. It will come off and leave the tail meat behind.
I will try that. Thank you.
Food Wishes you are great in your humility chef 🙏🏻
You're welcome! Thanks for all the great recipes :-)
Lynne R
I eat the tails
D D: so do I, but only when someone who looks like Jake Blues tosses them to me in a 5 star restaurant.
Just like Mama Juana used to make it! Bless you for making this video, brought back such good memories.
What? You didn’t slice the garlic with a razor? Paulie won’t be happy with youse.
Tell Vinnie not to put too many onions in the sauce...
I was def thinking this as I saw him chop it. Glad someone said it :)
"I didn't put too many onions in Paul. I used three little onions and two cans of tomatoes, two big cans."
Two cans, you don't need three onions.
Andy Brown 🤣🤣🤣 Classic❤
"Turns out it was the carbs that are bad, which reminds me you're gonna want to toast some bread before this is done!" I love this channel!!!!!!
"Do not be a hero" 😂 the hero of garlic! 💪
Because, after all,
You are One of Chef Johns Favorite Recipes,
Of Chef Johns Favorite Recipes
😉
You look hot baby
Chef John, my Mexican mother and I would love to see your take on Mole!
Dean Maldonado viva México ca$#&@¢s
MMMMM...!!! Mole!
JD AR I think we all realize that.
You eat MOLES?!
How could anyone not love this?
This is tied with the Portuguese garlic shrimp recipe! (World Cup 2018 reference)
You are, after all, the Rolling Stone of your camarón!
In Louisiana we get fresh 🦐 😉
In Spain too...
I cook mine a similar way, only at the end I add a tab of butter for more richness and sweetness. Works for me.
I've recently become obsessed with Shrimp Fra Diavolo, so thank you sir for a fine alternative. I'll definitely try this ASAP!
Is this like Camarones a La Diabla? Just kind-of sounded like that.
Esther Melchor Quite similar, but Italian. Both have their appeal, but I prefer the Italian version. The best I've ever had were at the Monterey Fish house in Monterey California. The tomato sauce is cooked down "grandmother style" and there's green onion, wine, garlic ( of course) and a bit of heat from red pepper flakes. They make theirs next to the oak grill so just a bit of smokiness creeps in. Delicious. I'm trying to create my own version, but am still working on it.
The Harry Channel I've never had these. Sounds delicious. When you perfect (or come close) your recipe you should make a video or post it.
Esther Melchor Chef John has set the bar so high, I'm not sure I'd have the audacity, but I'll sure consider it.
The Harry Channel
Made this for my wife. She absolutely loved it! Thank you chef John.
What about small cube of butter to thicken the sauce in the end?
And as you are plating this up, you are going to be thiking "There is NO way this can taste as
as amazing as it smells - and then - It does. Wonderful dish.
Chef John, if this doesn't get me some lovin' this weekend by my girlfriend, I don't know what will. Thanks for the recipe.
I live in the very far South of Spain, we call these "Gambas al Pil Pil" - they are sensational :)
I just happen to have three bottles of smoke paprika one from Ireland 🇮🇪 two from Spain 🇪🇸 😁
madmoiselle007 I’ll get the shrimp! Hurry! Get a frying pan and some olive oil, this shrimp ain’t gonna make itself!
My favorite snack when i'm in Spain .
I'm so excited! I love making this dish, can't wait to see your take on it chef ✨
bubblegumplastic Good Luck Check my recipes too most probably you like it 🙂
I'm from Spain and I love seen people like you recreate and share spanish recipes, It makes me happy jajaja even more when is the original recipes, great video ❤️
Dude, the cadence of your speech puts a smile on my face
Well, most people had a different reaction.
dear Chef John thanks to you I have been learning more dishes so I'm going to cook this dish to my lady my fiance the mother of my daughter thanks to you I love life is getting better and I already knew about it cook I just didn't know how to make some of these others simple that you know how to make so as always thank you
Can you make Almejas a la mariñeira?
(Galicien clams)
Kat me encanta la comida de Galicia
my Spanish ex MIL (Valencian but she was born in the Andorra region) taught me completely different: you don't peel the shrimp, heads on even better, garlic and chopped chile (arbol or similar) in OO, hit with paprika, toss and then flambe with some brandy. Not sure if that is a different recipe, but this is my alternate for mere Shrimp Cocktail.
6:07 Ay Dios Mio!!
Hey Chef John! I make this all the time. One thing I found really works nicely is to take some chorizo and put it in a blender. Then add it to the cooking oil. It just puts a whole other level of flavor on to the shrimp. Delicious
You are the Pimp of your Spanish garlic shrimp 😝😂😂😂
We have a WINNER!
Jajjajajajajjajajaajajaa oh i laughed so much! That was great!
Hes Big Shrimpin
You win. Dear Chef John would never be so indecorous, but I he knows it's funny...
You're so bad!
Looks delicious....love spicy shrimp with garlic sauce.....so yummy!
Yum... done in butter instead of olive oil and, in New Orleans, its called BBQd shrimp... made it almost every Friday night. Edit: oh, and cracked pepper.. so maybe not just like this.
Love garlic and shrimp
No hay fiesta como una fiesta de tapas, porque una fiesta de tapas no se detiene hasta que te quedas sin camarones de ajo.
He's right, that does sound way better.
Garion Wood camarones in Spain are tiny tiny shrimps... shrimp in Spain is translated "gamba" ... chef John did it great :)
Made it today for my wife, sister in law and 4 kids.
No leftovers. Thanks brother
Billy slices them all the way without ever turning them onto their side. Billy is also single because of how stubborn he is.
..was.
Looked at a whole bunch of gambas recipes before deciding on this one. The deciding factors were the smoked paprika and the sherry. I have to say, those two ingredients put your recipe head and shoulders above the others. It was delicious!!!
Thanks for sharing your version of this timeless Spanish favorite.
Chef John I would love 2c u make Aguachile plz
Mike Arredondo ay dios mio... No please... estoy on a diet and I love aguachile!😢
Mike Arredondo YES!!
aguachiles would be so dope to see
all gone! another YUM recipe!
~ After all,
you are the Keyser Soze Limp
of your Spanish Garlic Shrimp
😉
I have this recipe tonight I am from Spain I always add the paprika to the hot oil just before the wine , so good and tasty 😋