This is episode 2 of the 15-minute meal series. Watch episode 1: https://youtu.be/3B5D7Ay3K8c
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****PRINT RECIPEs WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/gambas-al-ajillo-spanish-garlic-shrimp/
https://www.sipandfeast.com/shrimp-arrabbiata/
https://www.sipandfeast.com/lemon-garlic-shrimp-pasta/
INGREDIENTS
GAMBAS AL AJILLO
For the shrimp
1 pound (454g) colossal shrimp cleaned, shells removed, and deveined – size 12-15ct
1/4 teaspoon baking soda
1 teaspoon smoked paprika
1/2 teaspoon Diamond Crystal Kosher salt
1 teaspoon crushed hot red pepper flakes
For the Gambas al Ajillo
3/4 cup (180ml) extra virgin olive oil
10 cloves garlic sliced
1/4 cup (60ml) dry sherry
2 tablespoons (30ml) lemon juice
1/3 cup minced flat-leaf Italian parsley
salt and pepper to taste
SHRIMP ARRABBIATA
For the shrimp
1 1/2 pounds (680g) extra large shrimp
3 tablespoons (45ml) extra virgin olive oil divided
1/2 teaspoon baking soda
1 teaspoon crushed hot red pepper flakes
3/4 teaspoon Diamond Crystal kosher salt
Completing the dish
3 tablespoons (45ml) extra virgin olive oil
15 cloves garlic chopped
2 large hot cherry peppers seeds and stems removed, chopped
1 28-ounce can plum tomatoes hand crushed
1 tablespoon (15ml) cherry pepper vinegar
1/2 teaspoon dried oregano
3 tablespoons minced Italian flat-leaf parsley
LEMON GARLIC SHRIMP PASTA
For brining the shrimp
1 pound (454g) large shrimp 21/25 count
1/2 teaspoon baking soda
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon Diamond Crystal Kosher salt
Remaining ingredients
1/2 pound (227g) spaghetti
4 tablespoons (60ml) extra virgin olive oil
6 cloves garlic sliced
2 cups (480ml) reserved pasta water will most likely not need all of it
4 tablespoons (56g) unsalted butter
1 large lemon zested and juiced
1/4 cup minced flat-leaf Italian parsley
salt and pepper to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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39 Comments
This is the second episode of the 15-minute meal series. Watch the first episode here:https://youtu.be/3B5D7Ay3K8c. I wasn’t sure if I could finish all of them in under 15 minutes! The ingredient amounts (also in grams) and products used are right in the description. As always, thanks for liking our recipes and videos and sharing our family table.
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I am allergic to shrimp but still loved the 15 minute challenges (the beef one too).
I must say that I do agree with Tara on this one! “Can you stop talking!” LOL 😂 The food looks delicious! 💜
Great video, Jim! I really enjoy your channel. Thanks for putting out such great stuff!
Had me at three shrimp recipe's. Thanks S@F.
Actually, these shows are good because you get 3 for 1, three good recipes in one show.
All three looks amazing.
Please continue this series!
LOVE LOVE LOVE your channel! But I have got a to ask what medical profession you’re in?? Your hands are a totally different color than your forearms and absolutely devoid of hair. Which makes me think you wear latex gloves…..A LOT! 🧐🤷♂️. Sorry. I was an insurance investigator for years. 😜🤣😉
Love the channel Jim, love the recipes…never seen someone sooooo scared of a reaction. The wife and kid have you tip toeing through tulips. Put your pants on and be a big boy. Man up dude. Sorry to be the one to point it out. I know I’m not the only one that sees it.
C'mon, you can't omit the time required to prep. Shelling and deveining those shrimp would take 5-10 minutes, chopping/slicing/measuring everything else is another 5 minutes. So the first recipe is 30 minutes realistically.
Love your wife….she always finds a way to keep you talking in real time
I made the Gambas al Ajillo today, it was really really good, I didn't have enough lemon but it was still great. Make this you will not regret it I also make garlic bread to go with it 🙂
Cookery in real time is elucidating!
The elevated aglio e olio type pasta dishes are always winners in both time and taste! I love to cheat and add fresh grated parm or romano on top. I know it's a no no, but that's what makes aglio e olio such a great starting dish to elevate. I love to cajun season the shrimp, and add parsley, a slight hint of lemon, and rep pepper flake to the pasta. It's so light and makes a great quick meal.
THANK YOU so much for representing Gulf Shrimp!!! I live 200 yards from the Gulf in Panama City Beach, FL. I eat FRESH Gulf shrimp as often as I like. They are the BEST!! There's no shrimp better than these! Come to NW Florida sometime! I'll show you guys around. Thanks for all of the great videos!! I've made SO many of your recipes!
who hates shrimp tails… weirdos
These are actually 20-30 minute recipes because of the time needed for mise en place. Still easy, delicious and weeknight friendly
Enraged tail person here.
Love 15 min meals and I really loved these 3 dishes, with all that garlic, I give you dishes a 20 out of 10❤
What are your thoughts about 15 minute meals for steak or fish? Would love to learn. I've made several of your recipes and put them in our rotation.
I quite liked this video and will be trying the recipes, starting with the first one. Can never have too much garlic, anyone who complains should just do their own thing. 😉
I live in Kansas. What kind of Sherry do you buy? Sherry wine, sherry vinegar, Spanish sherry?
Whoever is talking in the background, I think it’s his wife, is distracting.
Yes, please keep the 15 minute recipe series. I rarely comment on anything in general, but we love your channel and this series so much that I want to encourage you to keep doing it. Many YouTube cooks just follow recipes, you demonstrate that you understand what’s going on in the pan. We’ve tried more of your recipes than all other YouTubers combined. Always pleased with the results. Thank you.
I like the 15 minute meal style. It would be great if you didn’t know the time remaining, just cook and then reveal the time at the end.
Don’t reuse the bowl! Eww!
Tara is cool, but James is the taste tester
It is amazing 👍
"People" who dont like garlic must be vampires or something.
Just made the Gambas al Ajillo. Oh my goodness! Tarah is so right. I am in heaven eating the bread with the sauce. AMEN!
Another fantastic presentation. I absolutely love this idea and i now have 3 more ways to cook shrimp that i wouldn't have thought of!!! Thank you ❤❤
Please, please, please make a link to a written recipe. I gotta see it in print 😢
I like the concept, especially being in South Louisiana and it's Lent. Way to go and you didn't Piss me off lol Jim.
Love this. 3 dishes that seem simple and easy. Thank you, Jim and Tara.
Thank you for this series!
I just made and ate the first recipe….one pan with shrimp, the other with chicken cuz shrimp isn't a favorite…was delish! Had the whole thing finished in the time it took for pasta to boil.
Yeah, we had the first one over pasta. I have boys I need to feed.
What a great thumbnail photo!
Jim amnd Tara, I always enjoy everything you present. I sometimes have to start watching and then have to come back to finish. I like that it shows me where I stopped watching. I particularly LOVED your very liberal use of garlic which I love to smell and taste. Keep being creative with your innovative ideas. Thanks for all your efforts! – Marilyn