Fish/Seafood

Gambas Al Ajillo

I originally posted this on June 21, 2010 in YadaYadaYada.

Who would have thought that the saying “If Yan can cook, so can you” will be true? Guess what, when 2010 unfolded I could not cook… I could not bake. Fast forward to 6 months to now and I have cooked quite a lot and baked some stuff. This is such a great improvement and I owe it to STRESS. Coz I cook and bake when I’m stressed.

Last Saturday night, I cooked one of hubby’s most requested dish and it was hand-down easy peasy!

Ingredients

  • 1/2 kilo of shrimps, shells, heads and tails removed
  • 2 tbsp. olive oil
  • 3 tbsp. chopped garlic
  • 1 pc. sili labuyo (for a Filipino touch) or chili flakes, adjust accordingly
  • 1 tbsp. ketchup
  • 2 tbsp. sweet paprika

Place your shrimps in a bowl of cold water with salt for about 20 minutes.

In a skillet, heat oil. Saute the garlic until they’re golden brown but not burnt. Add in the chili. Drain the shrimps then drop them into the skillet. Add ketchup and paprika. Add salt and pepper to taste.

That easy?

Told you, that effin’ easy!

Now, who wants a San Miguel with this?

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