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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > October 2015
 

MEET THE EXPERT

Gabmas al Ajillo (Garlic Shrimp)

Gabmas al Ajillo (Garlic Shrimp)

By James Kane
Translated by S. Ying

La Bodega La Bodega

Restaurant: La Bodega
La Bodega has been a long-time, popular spot for sampling authentic Spanish cuisine and wines in Taichung. With its cozy atmosphere and bright, colorful decor, you can easily imagine that you've stepped into a quaint local tapas bar somewhere in Spain. Its extensive tapas selection includes a range of vegetable, seafood and meat choices, and customers also come here to watch the regular sports broadcasts, or to just simply unwind after work, chat with friends and enjoy the friendly hospitality.

This month, chef/owner Lorenzo (Lolo) Rubio introduces Gambas al Ajillo (garlic shrimp) (NT$160), one of Spain's most popular tapas delicacies. Juicy, tender shrimp sauteed in olive oil and lots of garlic and parsley make this a perfect Spanish-style snack that is pretty cheap and incredibly simple to prepare and cook within 15 minutes. This dish is offered in Spain with the shells on or off so, if you prefer, peel the shrimp before cooking. It is important that you use good-quality olive oil, as this really affects the flavor, and bread is normally served alongside to mop up the savory oil. If you wish to serve this as a main entree, you can double the recipe.

Ingredients

Ingredients:
1/2 pound of peeled shrimp
6 cloves of garlic, finely minced
Handful of chopped fresh parsley
1/4 cup of extra virgin olive oil
Bread

Preparation:
1. In a saute pan or heavy frying pan, warm the olive oil at medium heat. Add the garlic and saute for about 1 minute or until it begins to brown.
2. Increase the heat to high and add the shrimp to the pan. Stir well, then saute until the shrimp is pink and cooked through, and the garlic is golden (about 3 minutes).
3. Add the chopped parsley and stir well, cooking for a further 2 minutes.
4. Finally, remove from heat and transfer the shrimp and oil to a bowl, and serve immediately with a good bread.

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