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Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

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Spanish Shrimp (Gambas al Ajillo)

Spanish Shrimp (Gambas al Ajillo)

dontmissmyplate
Seafood, Lunch, Dinner

Garlic butter shrimp is one of the tastiest Spanish tapas. They are protein rich and super filling. If you are tired of having to pay for them in restaurants, make them yourself! The recipe is super easy and a crowd pleaser.

blob
tapas, shrimp, spanish shrimp, spanish tapas, gambas al ajillo
Spanish
Yield: 2
Author:
Spanish Shrimp (Gambas al Ajillo)

Spanish Shrimp (Gambas al Ajillo)

Shrimp swimming in garlic and olive oil can never be a bad idea. Probably one of the most well known Spanish tapas, you'll want to have this in your home cooking repertoire for a tasty appetizer.
Prep time: 15 MCook time: 10 MTotal time: 25 M

Ingredients:

  • 1 tablespoon lemon juice
  • 1/2 lb. jumbo shrimp, peeled and deveined
  • 1 tablespoon black pepper
  • 1 1/2 tablespoons garlic, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1/4 cup white wine 
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons butter
  • 1/4 cup olive oil

Instructions:

  1. Heat pan to medium temperature and melt the butter with the olive oil. Add the fresh garlic and cook for 5 minutes.  
  2. Season the shrimp with salt, pepper, lemon, paprika, coriander, and powdered garlic. Let them stand in a bowl and marinate for about 10 minutes. (If you place in the fridge remove 5 minutes before cooking 5).
  3. Sauté the shrimp for 4-5 minutes until  it is a pinkish white colour and longer translucent. 
  4. Deglaze the pan with the wine to finish, cook for a remining 3 minutes, take off the heat (take care not to overcook the shrimp).
  5. Sprinkle with fresh parsley and serve hot with some toasted bread. 

Calories

504

Fat (grams)

40.39

Carbs (grams)

6.83

Protein (grams)

24.4
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Please credit dontmissmyplate.
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