Gambas al Ajillo con Champiñones

Ingredientes

• 4 tbsp extra virgin olive oil (60 ml)
• 1 lbs white mushrooms (washed & patted dry) (450 grams)
• 8 cloves garlic
• 1/2 lbs raw jumbo shrimp (peeled & deveined) (225 grams)
• 1/2 tsp hot smoked Spanish paprika (1.25 grams)
• handful fresh parsley
• sea salt & black pepper

Preparación

1. 1

   Cut the mushrooms into 1 cm thick slices (a little over a 1/4 inch), thinly slice 4 cloves garlic and roughly chop the parsley

2. 2

   Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

3. 3

   After a couple of minutes, add in the sliced garlic, mix continuously, after 20 to 30 seconds and the garlic is fragrant, add in the sliced mushrooms, mix together, then mix every 1 to 2 minutes

4. 4

   In the meantime, add the shrimp over some paper towels and pat dry, then season with sea salt & black pepper, roughly chop 4 cloves of garlic

5. 5

   After cooking the mushrooms for 7 to 8 minutes and you can see there's liquid in the pan (water released from the mushrooms), raise it to a high heat, go for another 3 minutes or until most of the liquid has been cooked off, then add in 2 tbsp (8 grams) of the chopped parsley and season with sea salt & black pepper, mix together, then transfer into a large serving dish

6. 6

   Using the same pan with the same heat, add in another 2 tbsp (30 ml) extra virgin olive oil, immediately add in the shrimp, all in a single layer, cook for 1 minute per side or until cooked through, then add in the chopped garlic and hot smoked paprika, mix together until well mixed, then remove from the heat

7. 7

   Add the shrimp over the mushrooms and garnish with fresh parsley, enjoy!