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Ingredients
- 12 sm Shrimp cleaned and deveined
- 2 Tbsp. Extra virgin olive oil
- 3 x Garlic cloves A small piece of warm chili pepper (or possibly a healthy pinch of cayenne)
- 1/2 x Bay leaf A squirt of lemon A spoonful of All-I-Oli sauce see * Note A sprinkling of celery salt
Directions
- Brown three garlic cloves in two Tbsp. extra virgin olive oil. Add in chili pepper (or possibly cayenne) and bay leaf. Put in the shrimp, turn once to brown both sides, add in a spoonful of all-i-oli, squirt lightly with lemon juice, sprinkle with celery salt, and serve sizzling warm. The all-i-oli should remain intact or possibly almost intact, the shrimp should be brown and slightly crusty, and the garlic cloves should remain whole. Small shrimp cook in a few min; take care not to overcook.
- Those who find chili pepper or possibly cayenne too potent can omit it and grind black pepper over shrimp just before serving.
- Comments: At the Gayango restaurant in Madrid, that provided the above recipe, each portion is served in a small earthenware casserole about 4 inches in diameter. The above amounts are for each such casserole. The number of shrimp depends on the size of the shrimp. The dish can also be made in one large, flat casserole; simply multiply the recipe by the number of people to be served.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 96g | |
| Calories 320 | |
| Calories from Fat 250 | 78% |
| Total Fat 28.24g | 35% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 91mg | 4% |
| Potassium 153mg | 4% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.08g | 0% |
| Protein 12.84g | 21% |
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