Capture the bold, vibrant flavors of southern Spain with Gambas al Ajillo—succulent Spanish garlic shrimp sizzling in olive oil with chili and fresh garlic. A staple in Madrid and across the region, this iconic dish is a highlight on the menu of any Spanish-inspired restaurant.

Pair it with Yellow Rice, also known as Saffron Rice, for a perfect accompaniment. While traditionally made with fragrant saffron, I opted for turmeric in this dinner for a more accessible twist—though use saffron if you prefer.

HELPFUL HINTS:

White wine can be used instead of sherry.

Or chicken broth can be used instead of sherry. The flavor will be different but still tasty.

COUNTDOWN:

Make rice.

Make shrimp.

SHOPPING LIST:

To buy: 3/4 pound shelled shrimp, 1 small bottle hot pepper sauce, 1 small bottle dry sherry or white wine, 1 small container corn starch, 1 bunch parsley, 1 bottle ground turmeric, 1 package microwaveable brown rice, 1 container frozen peas.

Stapes: olive oil, garlic, salt and black peppercorns

Gambas al Ajillo (Garlic Shrimp)

Recipe by Linda Gassenheimer

3/4 pound shelled shrimp

1 tablespoon olive oil

4 garlic cloves crushed

Several drops hot pepper sauce

1/2 cup dry sherry or white wine

1 teaspoon corn starch

Salt and freshly ground black pepper

2 tablespoons parsley

Heat oil in a skillet over medium heat. Add garlic and saute until garlic starts to turn golden, not brown. Add shrimp and saute for about 1 to 2 minutes. Mix 1 tablespoon sherry with the corn starch in a small bowl. Add the remaining sherry and hot pepper sauce to taste to the skillet and toss well. Add the cornstarch mixture and bring liquid with the shrimp to a simmer for several seconds to thicken the sauce. Sprinkle with salt and pepper to taste and parsley. Divide in half and place on two dinner plates with the rice. Serve immediately.

Yield 2 servings.

Per serving: 308 calories (22 percent from fat), 7.7 g fat (1.2 g saturated, 3.4 g monounsaturated), 276 mg cholesterol, 34.8 g protein, 10.3 g carbohydrates, 0.3 g fiber, 222 mg sodium.

Yellow Rice

Recipe by Linda Gassenheimer

1 tablespoon olive oil

1/2 teaspoon ground turmeric

Microwaveable brown rice 1 cup

1 cup frozen peas

Salt and freshly ground black pepper

Mix oil and turmeric together in a small bowl. Set aside. Place peas in a bowl and microwave for 30 seconds. Remove and add the microwaveable brown rice to the microwave. Heat according to package instructions. Measure 1 cup and add it to the bowl with the peas. Save any extra rice for another meal. Add the turmeric and oil to the bowl. Toss well to make sure all of the rice is coated with the oil. Sprinkle with salt and pepper to taste. Divide in half and place on two dinner plates.

Yield 2 servings.

Per serving: 216 calories (33 percent from fat), 8.0 g fat (1.3 g saturated, 3.6 g monounsaturated), no cholesterol, 4.9 g protein, 31.5 g carbohydrates, 4.0 g fiber, 7 mg sodium.

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