Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) #SundaySupper
Sunday Supper has long been a tradition around my table, even before I had kids. When my husband and I first moved to DC after college, we hosted friends for supper every week. I had my subscription to Gourmet magazine (rest in peace) and our single friends were willing guinea pigs as I experimented with new recipes. Now, my audience is a little more demanding, but I still believe Sunday Supper is a time to gather around the table and create family memories. So I’m excited to finally join in, officially, with the Sunday Supper Movement — a weekly virtual gathering of bloggers sharing what’s on their family table.
This week, the #SundaySupper theme is Tapas. Inspired by my husband’s favorite dish at our favorite tapas restaurant, gambas al ajillo (shrimp with garlic), I added a couple clementines which are a staple of the season in our kitchen. The bright citrus flavor complements the garlic-infused oil that dresses the shrimp. Delicioso!
Traditionally, tapas are served before dinner (and with a drink), but an assortment of small plates is easily made into a family-friendly supper — I add a salad and make sure to serve with a bowl full of olives and crusty baguette, too.
Recipe: Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines)
Note: I use a Chilean seasoning, Merkén, that is a smoky pepper blend. You can substitute smoked paprika or red pepper flakes instead, depending on your family’s spice tolerance. Merkén also contains salt, so go lighter on the sea salt if you do use it.
- 12 ounces frozen shrimp, thawed, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, thinly slivered
- 2 clementines, peeled and cut into segments
- 2 tablespoons Sherry or dry white wine
- pinch sea salt
- pinch Merken or red pepper flakes
1. Heat olive oil in skillet over medium heat. Add garlic and cook, watching closely, until edges are golden brown. Remove with a slotted spoon and set aside.
2. Add shrimp and cook, turning once until shrimp are pink and opaque. (You may have to do this in two batches to avoid overcrowding the pan.) Season with salt and merken or red pepper flakes. Remove shrimp to serving plate and top with cooked garlic.
3. Add sherry or wine to deglaze pan. Add clementines and sear for another minute or two. Pour clementines and pan liquid over shrimp.
Now for the rest of our tapas party….
Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Tradition from La Bella Vita Cucina
& last but not least, Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.