GAMBAS AL AJILLO (SHRIMP IN GARLIC OIL)
Typical Spanish dish of shrimp in a super garlicky-chili oil.
Served over black rice for a super-food meal that is as easy, as it is tasty!
PREP TIME: 10 min
COOK TIME: 1 hour
FOR THE SHRIMP
400g raw shrimp (peeled and deveined)
4 cloves garlic
1/2 tsp dried chili flakes
1 cup olive oil
FOR THE RICE
1 cup black rice
2 cups water
½ tsp salt
COOK THE RICE
Add the rice, water and salt to a small pot, bring to a boil, then reduce heat to med-low and simmer for about 50 min, stirring occassionally.
If you have a Wonderbag, simply bring rice and water to a boil, reduce to med-low and simmer with the lid on for 10 min, then place your lidded pot into the Wonderbag for 50 minutes to finish cooking.
COOK THE SHRIMP
1) . Mix the shrimp, garlic, chili and olive oil in a bowl and let sit 30-45 min.
2) . Heat a med-size pan over med-high heat until the pan itself is very hot.
3) . Pour the shrimp mixture into the pan and cook the shrimp for about 1-2 min per side, until pink.
Spoon over rice taking care to also spoon in some of the oil as the rice will absorb the yummy flavours from the shrimp and garlic.
Salt and pepper to taste, garnish with green herb of choice.
Recipe & Photo Credit: Cathy Menees
Video Credit: Sierra Bonnilla
The rice takes about 1 hour, so start that first, then prep your garlic and marinate the shrimp as directed.
This is an intentionally spice-instensive recipe (bless the Spanish) so feel free to increase or decrease the heat to your personal tastes.
Black is the new brown! Black rice is higher in some antioxidants than even blueberries, and higher in vitamin E than brown rice - this gives a great boost to your immune system and fighting cancer-causing free radicals. It also has double the fibre of white rice, which is great for weight loss and 'gut health'.