Spanish Garlic Shrimp (Gambas al Ajillo)
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Date: 2019-07-25
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Comments and reviews: 10
Adam Churvis
Chef John, I had shied away from frozen fish and shellfish because I had thought the fresh shrimp was never frozen because the fishmonger said so. And then I researched the entire supply chain from sea (or sea farm) to plate, and realized there was no possible way to not freeze it at some point -- often on the boat itself -- along the mid-Georgia delivery route. Thanks for reiterating about frozen shrimp. One question, though: are there any types of fish or shellfish, or treatments of same (such as sodium tripolyphosphate, that make them no so great when frozen? Thanks for your advice, sir
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Chef John, I had shied away from frozen fish and shellfish because I had thought the fresh shrimp was never frozen because the fishmonger said so. And then I researched the entire supply chain from sea (or sea farm) to plate, and realized there was no possible way to not freeze it at some point -- often on the boat itself -- along the mid-Georgia delivery route. Thanks for reiterating about frozen shrimp. One question, though: are there any types of fish or shellfish, or treatments of same (such as sodium tripolyphosphate, that make them no so great when frozen? Thanks for your advice, sir
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Steve Logan
It always cracks me up knowing that someone, whether a chef or more than likely someone in the shrimp industry has everyone sold on the idea that a shrimp's digestive tract is a vein, lol, when you split the back of a shrimp, if the vein has a dark color, that is shrimp poop, lol, remove it either way because you don't want to eat something stringy in your shrimp. Whoever created the idea ranks up there with florida calling giant german hissing cockroaches a palmetto bug, lol, and the guy who sold pet rocks and made a fortune.
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It always cracks me up knowing that someone, whether a chef or more than likely someone in the shrimp industry has everyone sold on the idea that a shrimp's digestive tract is a vein, lol, when you split the back of a shrimp, if the vein has a dark color, that is shrimp poop, lol, remove it either way because you don't want to eat something stringy in your shrimp. Whoever created the idea ranks up there with florida calling giant german hissing cockroaches a palmetto bug, lol, and the guy who sold pet rocks and made a fortune.
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William Nelson
I totally enjoy your vids. I am a trucker and I get so tired of eating the same nasty crap we have on the road so when, I get home and I really like trying your recipes. besides I like to, cook I should have been a chef. because I like to eat. Never known a guy not to like to eat. Plus my wife gets a kick out of Me not having a clue in her kitchen but I haven't poisoned the family yet so I guess I'm doing something right. you have great vids though.
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I totally enjoy your vids. I am a trucker and I get so tired of eating the same nasty crap we have on the road so when, I get home and I really like trying your recipes. besides I like to, cook I should have been a chef. because I like to eat. Never known a guy not to like to eat. Plus my wife gets a kick out of Me not having a clue in her kitchen but I haven't poisoned the family yet so I guess I'm doing something right. you have great vids though.
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Pluto
I agree that fresh shrimp are previously frozen, in most cases. However, they are the same product with one difference. Frozen shrimp have all that water on and in them and you pay for that. When you buy them defrosted you are buying only shrimp and not water, which translates into more shrimp for your dollar I would further advise that you buy wild US shrimp if you can and not totally tasteless Asian farmed shrimp, which is just an awful product. IMO
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I agree that fresh shrimp are previously frozen, in most cases. However, they are the same product with one difference. Frozen shrimp have all that water on and in them and you pay for that. When you buy them defrosted you are buying only shrimp and not water, which translates into more shrimp for your dollar I would further advise that you buy wild US shrimp if you can and not totally tasteless Asian farmed shrimp, which is just an awful product. IMO
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Paul Johnson
Chef John, I've noticed in the last 6 months that most of the garlic I purchased here in my part of California has a green stem straight from purchase. Has that been your experience as well? If so, any idea why? In my 25 years of purchasing garlic, it was rare to get the green stem. I've gotten the green stem after sitting in the house for 2-3 weeks, but this is unusual for me.
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Chef John, I've noticed in the last 6 months that most of the garlic I purchased here in my part of California has a green stem straight from purchase. Has that been your experience as well? If so, any idea why? In my 25 years of purchasing garlic, it was rare to get the green stem. I've gotten the green stem after sitting in the house for 2-3 weeks, but this is unusual for me.
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Sherrie Livingston
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 Im going to make this in the next couple of days.
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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 Im going to make this in the next couple of days.
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peachy75019
Growing up on the Texas Gulf Coast, when we bought fresh shrimp, it was truly fresh since we bought it right off the boat Now, being too far from the coast to do that, I do buy mine frozen. Of course, it's not nearly as good and at 12 to 15 per pound, it's much more expensive than the 2 per pound that we used to pay: O
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Growing up on the Texas Gulf Coast, when we bought fresh shrimp, it was truly fresh since we bought it right off the boat Now, being too far from the coast to do that, I do buy mine frozen. Of course, it's not nearly as good and at 12 to 15 per pound, it's much more expensive than the 2 per pound that we used to pay: O
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Vega 13
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
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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
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Serite Ross
Lol, my fam never cared about the garlic sprouts and we never got sick from a dish that had them. Of course, we never gobbled handfuls of the stuff, but I believe for the amount that you would use in your food you will probably be fine too. Just in case some of you are really scared of the sprouts, don't panic: P
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Lol, my fam never cared about the garlic sprouts and we never got sick from a dish that had them. Of course, we never gobbled handfuls of the stuff, but I believe for the amount that you would use in your food you will probably be fine too. Just in case some of you are really scared of the sprouts, don't panic: P
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Eriq Kunz
Yes, Spanish shrimp from the Atlantic side of the country are fine. But watch out for the Mediterranean shrimp Many (like myself) have allergy problems with Mediterranean shrimp due to the contamination levels of the waters of that sea. Use American prawns, much better
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Yes, Spanish shrimp from the Atlantic side of the country are fine. But watch out for the Mediterranean shrimp Many (like myself) have allergy problems with Mediterranean shrimp due to the contamination levels of the waters of that sea. Use American prawns, much better
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