This recipe is what we’d use at home to create the best garlicky Gambas al Ajillo ever. It includes generous amounts of minced garlic, a spritz of calamansi for acidity and button mushrooms for a springy chew. All this is paired with juicy shrimp— leftovers from dinner. But you can start off with a fresh batch. Either way works.
Ingredients – 500g fresh shrimp, peeled and deveined (you can replace this with peeled boiled shrimp if you’re using leftovers) – 1 can of Button Mushrooms, chopped – 1 Tbsp Calamansi Juice – Salt and Pepper, to taste – A pinch of Paprika – 3 Tbsp Olive Oil – 1 Tbsp Butter – 4 Tbsp Garlic, minced – 1/2 tsp dried Chili, minced – 1/2 tsp Knorr Philippines Seasoning – Chopped Parsely for Garnish
Procedures 1. Wash shrimp, peel the shell and devein with a knife. If you’re using leftover boiled shrimp, just peel and set aside. 2. Drain the water, and cut your button mushrooms in half. Set aside. 3. Set your stove to medium heat. In a pan, add in your butter and let it brown slightly. Add in your olive oil, then sauté your garlic til golden brown. Remove the garlic and set it aside. 4. In the same oil, add in your shrimp, mushrooms, chili, calamansi and KNORR Seasoning. Season with salt and pepper, to taste. Cook over high heat until the shrimp curls into a C shape. (If you’re using leftover cooked shrimp, then just cook until hot) 5. Add in your garlic and give it a quick mix. Serve with chopped parsley on top. Kitchen Hack
You can tell if your shrimp is cooked by its shape. If it’s cooked just right, it forms a C shape. If it’s over cooked, it forms an O shape.