Almejas à la Gaditana (Clams in Sherry Sauce) | This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth. This recipe first appeared in our December 2012 issue along with Alexander Lobrano's story My Spanish Sanctuary. | From: saveur.com
Shrimp in garlic sauce. This was delicious! I cheated & used store bought garlic olive oil instead of making it, also added 4 cloves minced garlic to it. Used 1 tsp dried chili flakes which made it hotter than hell ~ reduce to 1/2 tsp next time.
The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.