Comments on: Gambas Al Ajillo / Shrimp with Garlic, Chilli & Paprika

By: chick

chick — Thu, 16 Aug 2007 03:18:38 +0000

try the gambas at Manila Polo Club :)

By: dhayL

dhayL — Thu, 16 Aug 2007 00:03:57 +0000

MM, thank you for the information, i do appreciate!!! I’ll be making grilled shrimps this weekend, and i’ll brined them first and i’ll let you know if there are any difference! Oh yeah, i’ll be making your take on corn on a cob as well! I’m so excited! It’s my daughter’s 5th bday! thanks again!

By: Vennis Jean

Vennis Jean — Wed, 15 Aug 2007 02:55:11 +0000

I made this today!!!Yipee MM…my Dad who is from surigao del sur received 3kilos of lukon(giant shrimps),3kilos large shrimps and 5kilos of big crabs from my uncles’ harvest sent via Bachelor express(the bus company that travels from tandag to davao)in a styro box..and you can imagine how happy I am to try this (and how lucky we are to get these seafood produce fresh and free!!!)…I had to run to the mall grocery to buy sweet spanish paprika though…my dad who cooks rather well said he loves it and it even won my mom’s approval…Thanx a million MM for this recipe…

By: jeff

jeff — Mon, 13 Aug 2007 12:05:21 +0000

can i have some and put in on top of freshly cooked spaghetti:)

By: Marketman

Marketman — Sun, 12 Aug 2007 22:35:32 +0000

dhayL, yes, shrimp will benefit from brining before a barbecue, which does sometimes tend to dry them out a bit… but brining may help to keep the meat more succulent. When you do this, leave 2 or 3 shrimp WITHOUT brining and taste the difference, if it is worth the effort to brine, you will notice the difference and will continue to do it. If there isn’t a noticeable difference, don’t bother in future. Yes, coarse sea salt or kosher salt will work for this. Just do not use iodized salt as it has a chemically flavor…