Appetizer Archives - International Cuisine

Taro Chips

January 6, 2022 By Darlene at International Cuisine

Taro Chips or chips za taro in Swahili, are a popular snack or starter in Tanzania along with Plantain chips. We enjoyed them at our safari camp on the Serengeti. I had the privilege of going behind the scenes in the camp kitchen and decided I would use the recipes I learned there for our Tanzanian meal.

Taro root is a popular tuber in many parts of the world and it is considered a resistant starch, full of fiber and vitamins, so it has many health benefits and good for your gut. Of course you can bake them for a healthier alternative.

A few people get a throat itch after eating Taro but if you soak it water or boil it beforehand, it eliminates it for most people. This recipe does not call for boiling so slice them and soak them for at least 4 hours before you fry or bake them, if you are concerned about it.

I absolutely recommend using a mandolin to get nice even thin slices. Another tip is to soak the taro root in some vinegar before you peel them as some people also get itchy hands. You can use a vegetable peeler to remove the skin or a paring knife whichever you prefer.

Did you know that Tanzania is home to the highest mountain in Africa, Mount Kilimanjaro and is also home to the lowest, the floor of Lake Tanganyika is 1,155 feet below sea level. If you would like to learn more be sure to check out “Our Journey to Tanzania”.

You can also find more authentic recipes like Ndizi Nyama (Bananas and beef stew, Maharge ya Nazi (Kidney beans in Coconut milk and Kashata, a lovely peanut brittle snack or dessert.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Taro Chips

A lovely chip made from taro root.

Course Appetizer

Cuisine Tanzanian

Prep Time 10 minutes

Cook Time 25 minutes

4 hour soaking time 4 hours

Total Time 4 hours 35 minutes

Servings

Calories 376kcal

Author Darlene at International Cuisine

Ingredients

1 lb. taro root peeled and sliced thinly
1/2 cup oil for frying +/-
1 clove garlic minced
salt and pepper to taste

Instructions

Peel the taro root, slice thinly using a mandolin. Place in water and set aside for about 4 hours
Drain the Taro root slices and pat dry
heat cooking oil in a frying pan or deep fryer over medium high heat, add taro root to oil and cook until golden brown, flip if necessary depending on how much oil you have in the pan.
Remove and sprinkle with salt, pepper and minced garlic clove.
Serve warm

Nutrition

Taiwanese popcorn Chicken (Yan Su Ji)

March 18, 2021 By Darlene at International Cuisine

Taiwanese popcorn chicken called Yan Su Ji goes by other names like salt and pepper chicken, and crispy chicken. It is a very popular snack in Taiwan. It is found in most of the night food markets as well as boba shops. Taiwanese popcorn chicken is a flavorful crispy bite, and it is pretty easy to make at home.

The secret to making these delicious little chicken bites is double frying. This is what keeps the chicken super succulent and tender on the inside and perfectly crispy on the outside. They are first put in a marinade for a minimum of 30 minutes (longer is better) and then simply dipped in a batter. They are always served with pieces of fried basil and a wonderful salt and pepper powder. We loved them!

Did you know that in Taiwan the trash truck alerts you by playing music Beethoven’s Fur Elise to bring your trash out to the truck. they don’t have trash cans, you just bring your trash out and put it in the truck. If you would like to learn more about this small island nation be sure to check out “Our Journey to Taiwan”. There you will get more authentic recipes like Beef Noodle Soup and Boba.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 3 votes

Taiwanese Popcorn Chicken

A wonderful Taiwanese street food you can make at home

Course Appetizer

Cuisine Taiwanese

Prep Time 20 minutes

Cook Time 15 minutes

marinade for at least 30 minutes to overnight 30 minutes

Total Time 1 hour 5 minutes

Servings

Calories 383kcal

Author Darlene at International Cuisine

Ingredients

For The Marinade

1 lb chicken thighs boneless skinless
1 tsp salt
1 tsp sugar
1 tsp five spice powder
1 tsp chicken bouillon powder
1 tsp onion powder
1 tsp pepper
1 tbsp corn starch
2 cloves garlic finely chopped
1 tsp ginger grated
1 tbsp Shaoxing rice wine
1 tsp light soy sauce
1 egg white

For The Batter

1 cup sweet potato starch
1 tsp baking powder
cooking oil for frying

For The Seasoning

1 tsp white peppercorn
1 tsp Sichuan peppercorn
2 tsp salt
1/4 tsp five spice powder
1 tsp hot paprika or to taste
2 cups Thai basil

Instructions

Cut the thighs into bite-sized pieces, roughly 3cm x 3cm (1" x 1").
Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes.
Toast the white and Sichuan peppercorns on low-medium heat until slightly brown.
Use a spice grinder to grind the peppercorns into a powder. Alternatively, use a mortar and pestle.
Combine the ground peppercorns with the five spice powder, paprika and salt.
Mix the potato starch and baking powder together, then coat the cut pieces in the batter. Use a colander to shake away any excess starch.
Heat up a wok of oil on medium heat and fry the coated pieces for 5 minutes or until golden.
Remove the pieces and let it drip dry in a sieve. Turn the heat up to high and double fry them for another 2 minutes.
Just before the chicken is ready, toss in the Thai basil leaves and let them fry for 2 minutes or until crispy. Scoop the chicken and leaves out into a large sieve or colander.
Put a serving of Taiwanese Popcorn Chicken into a platter along with some Thai basil. Add some of the spice mix in and toss all together until the pieces are evenly coated.

Nutrition

Muhammara (Syrian Hot Pepper Dip)

February 18, 2021 By Darlene at International Cuisine

Muhammara is a hot pepper dip from Syria. It is absolutely delicious and my new favorite little spread. I served it with some Syrian pita bread for our appetizer, and it was a big hit. Honestly, I think I am in love with just about anything that calls for pomegranate molasses. This dip has such complex flavors and a wonderful texture that comes from the walnuts. This one is a keeper!

This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them. Syria is famous for Aleppo pepper, and it is what gives this dish its kick. I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well.

This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do.

Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found? The name of the actual pepper is the Halaby pepper. It comes in at 10,000 on the Scoville scale which is about double a jalapeno. The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on. It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 4 votes

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.

Course Appetizer

Cuisine Syrian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 468kcal

Author Darlene at International Cuisine

Ingredients

2 red bell Peppers Seeded and quartered
3 Slices whole wheat bread crusts removed
3/4 cup walnuts chopped
2 Tablespoons lemon juice fresh
2 Tablespoons Aleppo Pepper ground
2 teaspoons Pomegranate molasses
1 clove garlic minced
1 teaspoon cumin ground
pinch salt to taste
1/2 cup olive oil
1 pinch sumac

Instructions

Line a baking sheet with aluminum foil
Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
Enjoy with Syrian Pita Bread

Nutrition

Raclette (How to Make It)

January 28, 2021 By Darlene at International Cuisine

Raclette is not only the name of the famous cheese but also the dish. Raclette is now world-famous and a fun way to entertain. You can get whole grills like this, where meat, bacon, sausage, seafood and a whole array of vegetables can be cooked on top. It comes with little small pans called coupelles, which are placed under the heating element so that the slices of raclette melt until ready to use.

Since I was making this as just an appetizer, I purchased a very small unit to just melt the cheese like the one you see below. You can pick up a similar one here.

The most common food items are boiled potatoes and bread. Cured meats, cornichons and pickled onions are served alongside. Seriously the possibilities are endless, and melted cheese is pretty much good on everything. Raclette, the cheese is typically made from cow but sometimes sheep. It is best melted. There are many choices in Switzerland however I had to order mine on-line. You can sometimes find it at Trader Joes or Whole Foods etc.

Whether you serve raclette as an appetizer or a meal it will be a hit! Youcan go big or keep it simple, whatever your heart desires.

Did you know that Switzerland and France share a large lake? The Swiss call it Lake Geneva and the French call it Lake Leman. As neighbors, it is no surprise that they also share the love of raclette. Raclette is popular in Savoie, France. If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”. You will also find more delicious and authentic Swiss recipes like Zurich Style Veal in Cream Sauce, rosti, Switzerland’s national dish, and the most amazing walnut pie.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Raclette (How to make it)

Raclette is a cheese from Switzerland that is melted on a grill and then put over potatoes, bread and whatever else you would like.

Course Appetizer

Cuisine Swiss

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings

Calories 805kcal

Author Darlene at International Cuisine

Ingredients

1 lb. white potatoes baby cut in half
Salt
paprika to garnish the potatoes
1 jar cornichons with small pickled onions
1 lb. cured meats ham, prosciutto, salami
½ lb. raclette cheese you can use gruyere or emmentaler if you can’t find raclette
1 French baguette sliced thinly

Instructions

Put a pot of water on the stove and bring to a boil, add salt and then add in the potatoes.
Cook until fork tender about 10-15 minutes.
Drain the potatoes, sprinkle with salt pepper and paprika, put in a serving bowl
Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. As well as the bread. Put them on the table.
Make sure your cheese will properly fit in the raclette burner light the candles and when the cheese is bubbly, simple slide it off onto the plate with potatoes, bread and accompaniments.
Please note if you do not have a raclette burner, you can broil the cheese in a cast iron skillet to get a similar effect.

Nutrition

Toast Skagen ( Swedish Prawn Toast)

January 7, 2021 By Darlene at International Cuisine

Toast Skagen is a scrumptious little Swedish appetizer made with prawns or shrimp on toast. It is served with a generous portion of roe or caviar on top which makes it an elegant first course for any occasion. The prawns are supposed to be shelled by hand for the freshest and best flavor. These are quite popular and can be found in many restaurants in Sweden.

This little appetizer was created by a Swedish Chef Tore Wretman, just after the second world war and is named after a Danish fishing port. Toast Skagen is also called Skagenörra. It is super easy to make, simply mix together a few simple ingredients like shrimp or prawns, mayonnaise, sour cream with a bit of lemon, dill and red onions. Seasonings come in many varieties like Tabasco, brandy or grated horseradish which is what I used in these, and they were superb.

I used sour dough bread to make the toast which is simply fried in a little butter until crispy. Of course, you could simply toast it if you don’t want the extra calories. Sometimes they serve this on crispy potato pancakes and served as a light lunch.

Did you know that Stockholm, the capital of Sweden has been called the “Venice of the North”? This is due to the fact that it is built around water with 12 islands and 42 bridges. Some say it is the prettiest capital in the world. If you would like to learn more be sure to check out “Our Journey to Sweden”, there you will also find more authentic Swedish recipes like Swedish meatballs and Kladdkaka, a sticky gooey chocalate cake that I highly recommend.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Toast Skagan (A Swedish prawn toast appetizer)

A wonderful little appetizer sure to be a crowd pleaser.

Course Appetizer

Cuisine Swedish

Prep Time 15 minutes

Cook Time 5 minutes

Refrigeration time 30 minutes

Total Time 50 minutes

Servings

Calories 325kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup shrimp peeled and de-veined
1/4 medium red onion diced
1/4 cup dill chopped
1/2 lemon juice of
3 Tbsps Mayonnaise
3 Tbsp Sour Cream
1 Tbsp Horseradish grated
Salt and pepper to taste
4 Slices Sourdough bread cut into thirds or rounds
1 Tbsp Butter
Dill for garnish
lemon slices for garnish
1 jar Caviar/ roe as desired

Instructions

In a bowl gently mix together the shrimp, red onion, dill, mayonnaise, sour cream and lemon juice until well combined.
Add in the horseradish and salt and pepper to taste
Cover and place in refrigerator so flavors can meld together at least 30 minutes.
Cut the bread into the desired form, small toasts or rounds.
In a frying pan, melt the butter over medium heat and transfer the bread pieces to the pan.
Fry each side until golden brown.
Top each piece of toast with a generous helping of the shrimp mixture and a big dollop of caviar. Garnish with a piece of dill and lemon.

Nutrition

Surinamese Spring Rolls (Loempia)

September 3, 2020 By Darlene at International Cuisine

Surinamese spring rolls called loempia are a delicious treat for any occasion. These little rolls are filled with an array of local ingredients. It is no surprise that spring rolls are commonplace in Suriname as they have a very diverse ethnic makeup with many Chinese and South East Asian immigrants.

The other thing I love about making spring rolls is that they freeze beautifully. Simply after you roll them up put them on a cookie sheet in the freezer and then bag them up in however many you would like to fry for later. You can use a wok to fry them or a deep fryer works great too.

These Surinamese spring rolls are typically served with a tomato chutney or a sweet chili sauce. I used a bottled sweet chili sauce which was delicious. This recipe makes about 16 spring rolls and you can easily double or half the recipe to your preference.

Did you know that Suriname used to be called Dutch Guiana? Between 1667 and 1954 Suriname was a Dutch Colony. Dutch is actually the official language of this small South American country. If you would like to learn more about Suriname be sure to check out “Our Journey to Suriname”. You will also find more authentic Surinamese recipes like Pom and Bakabana.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Surinamese Spring Rolls (Loempia)

A lovely little snack or appetizer for any occasion.

Course Appetizer

Cuisine surinamese

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings spring rolls

Calories 59kcal

Author Darlene at International Cuisine

Ingredients

1 chicken breast skinless and boneless
1 clove
1 bay leaf
1/4 teaspoon black pepper
1/2 small cabbage shredded
1/2 lb long beans cut into small pieces
2 spring onions sliced
1 medium onion diced finely
3 small potatoes diced
1 cup bean sprouts
3 Tablespoons olive oil
1 package Egg roll Sheets
1 oil for frying
1 maggi cube
2 Tablespoons soy sauce light

Instructions

Put the chicken in a saucepan and cover with water add the clove, bay leaf and black pepper.
Cook on medium high until the chicken is cooked through about 8-10 minutes
Remove chicken and using two forks shred the chicken and set aside
Put 3 tablespoons of olive oil to heat medium in a frying pan, fry the onion and garlic until fragrant.
Add in the cooked shredded chicken
Add in the Maggi cube and the diced potato cook stirring occasionally for about 8 minutes
Add in pepper to taste as well as the light soy sauce. Stir to combine
Add in the long beans and shredded cabbage mix to combine and cook 3 more minutes
Add in the spring onions and bean sprouts mix together and cook 1 more minute
Remove from heat and set aside until cool enough to handle
Add a heaping tablespoon into the middle of the egg roll paper. Make it like and envelope and then roll up as tightly as possible. Use your finger in some water to seal the edges
Repeat until all the filling is used up.
Put plenty of oil in your wok or deep fryer and fry until golden brown. Note that you can freeze any spring rolls you won't eat right away. They test best while hot just after frying.
Serve with a tomato chutney or sweet chili sauce.

Nutrition

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

July 2, 2020 By Darlene at International Cuisine

Sudanese eggplant dip is called salata aswad be zabadi. It is a wonderful little dip that makes a lovely appetizer. It has an odd pairing of ingredients with tomatoes, peanut butter, eggplant and lemon juice among other things that end up blending together beautifully. The dip gets its creaminess from yogurt. Actually, these ingredients and flavors are quite common in African cuisine.

Sudanese eggplant dip would typically be served with flat bread called kisra. I actually tried to make the fermented sorghum bread, but the recipes I tried, failed. I ended up using naan bread and it was delicious.

You should eat this dish using bread to scoop up the dip, using only your right hand which would be customary in both countries. Actually, they would typically offer a handwashing prior to the meal.

Did you know that in Sudan there is a group of almost 200 ancient pyramids? They are called the Meroe pyramids, after the Meroitic Kingdom that reigned over the area for over 900 years. Built over 200 years age, they are a UNESCO World Heritage Site.

If you would like to learn more be sure to check out “Our Journey to Sudan and South Sudan”. There you will find more authentic Sudanese recipes like ful medames and Sudanese peanut macaroons.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.5 from 8 votes

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

A creamy and delicous dip that would make a lovely appetizer for any occasion.

Course Appetizer

Cuisine Sudanese

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 152kcal

Author Darlene at International Cuisine

Ingredients

2 eggplants
2 tsp tomato paste
1 Tbsp Peanut Butter
1/2 cup Yogurt
1/2 tsp Salt
1/4 tsp Black Pepper
1 clove Garlic minced
1 Lemon Juice of
1/2 Bell Pepper seeded
1 medium Tomato diced
1 Tbsp Oil for frying
1/4 cup Cilantro For garnish

Instructions

Peel and dice up the eggplants
In a skillet, heat the oil to medium high heat and add the diced eggplant.
Stir occasionally and cook until epplant softens about 20 minutes
In a bowl, mix together the tomato paste, yogurt, peanut butter and salt.
Add in the lemon juice and combine well
Gently stir in the green bell pepper and tomatoes, add in the garlic, black pepper and eggplant.
Garnish with cilantro and serve with some flat bread.

Nutrition

Sri Lankan Spiced Chickpeas (Kadala Thal Dala)

June 11, 2020 By Darlene at International Cuisine

Sri Lankan spiced chickpeas called Kadal thal dala is a very common snack. They are often served in little paper cones or bags straight from the fire. Chickpeas are a healthy snack and exceptionally tasty all spiced up. Sri Lankan spiced chickpeas are also served as a side dish.

Sri Lankan spiced chickpeas cook up in a jiffy especially if you use canned chickpeas. Of course, you can make them from dry chickpeas just follow the package instructions. What I love about this recipe is the versatility, feel free to add in more heat if that is your thing or spices that you like. The possibilities are simply endless.

Sri Lanka is known for its curries. Being part of the spice trade for centuries Sri Lanka is also known as the Spice Island. This recipe calls for curry leaf called karapincha which can be found in most Sri-Lankan gardens. If you don’t have access to these fresh leaves you can buy them dried here. I highly recommend you try cooking with curry leaves, they are delicious.

Black mustard seeds are also used in this recipe. The black seeds may be hard to find at your local grocery so you can get them here. If you can find yellow ones just double the amount as they are not quite as pungent as the black ones. Both colors pop while they cook when it releases the strong mustard aroma. Please note that both the curry leaves and the black mustard are used in the other dishes we made for our IC meal. Sri Lankan prawn curry and the Sri Lankan roasted curry powder.

Did you know that Sri Lanka is the world’s leading exporter of cinnamon spice? Sri Lanka contributes eighty percent of the world’s output. Do you know where cinnamon actually comes from? It actually comes from the inner bark of a tree. If you would like to learn more about this fascinating little spice island be sure to check out “Our Journey to Sri Lanka” you will also find more authentic recipes as well.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Sri Lankan Spiced Chickpeas (Kadala Thal Dala )

A healthy snack that cooks up in a jiffy!

Course Appetizer

Cuisine Sri Lankan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 84kcal

Author Darlene at International Cuisine

Ingredients

2 Tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
10 curry leaves
4 dried red chilies chopped into large chunks
1 large onion finely diced
2 15 oz. chickpeas cans (drained)
Salt to taste

Instructions

Heat the coconut oil in a large frying pan.
Fry the mustard seeds, cumin, curry leaves and chilies for around 30 seconds until you hear the seeds pop.
Add the onions and cook until soft and golden.
Stir through the chickpeas and add salt to taste. Sauté for a few minutes until heated through.
Serve warm as a snack or as a side to your meal.

Nutrition

Jamon Iberico and Manchego (cured ham and cheese)

May 14, 2020 By Darlene at International Cuisine

Jamon Iberico and manchego are two iconic tapas in Spain.

Jamon Iberico de bellota is the king of cured ham. It comes from the black hoofed pigs that roam the ancient oak forests called dehasas along the border between Spain and Portugal.

The Iberico pig are the original swine of Spain. They are big with slender legs and a long snout. Iberico pigs are black with very little hair. They have black hooves which is the source of the phrase “Pata Negra“. This distinguishing black hoof remains on the ham throughout the long curing process and distinguishes from other ham like the serrano.

The Iberico pigs are also much fatter animals which allows it to be cured much longer giving it a true distinguished flavor. “De belotta” indicates the diet of acorns another distinguishing element. After a long curing process the result is the most melt in your mouth bite of heaven, sweet, nutty and not too salty.

You will see Jamon Iberico hanging in every market in Spain. You can get a whole shoulder or a sample, I highly recommend you try it!

Jamon Iberico pairs perfectly with many Spanish cheeses but my favorite is Manchego.

Manchego comes from the La Mancha region of Spain. It is made from the milk of the sheep of the Manchega breed. It is a firm buttery cheese with a distinct flavor. Many well stocked grocery stores carry this cheese or you can pick some up here.

Simply slice up the Jamon Iberico and Manchego and serve on a wooden board it is the perfect way to start any meal. Oh, make sure you don’t forget the olives.

If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Garlic Shrimp (Gambas al Ajillo)

May 14, 2020 By Darlene at International Cuisine

Garlic shrimp or gambas al ajillo as it is called in Spain is another delicious tapa (appetizer). This is so quick and easy to make especially if you make it in a cazuela the little dish that goes from stove top to table top.

What I love most about this tapa is the sauce, it is garlicky and is perfect to dip a piece of bread in. Also in Spain this is typically made with very small shrimp so use those if you can find them, but any small or medium shrimp works great.

Spain with over 8000 kilometers of beaches is absolutely blessed with an abundance of seafood. It is such a treat to visit a local market to see what the catch of the day is.

Did you know that in Spain they don’t have a tooth fairy, rather a mouse by the name of Ratoncito Perez will leave you a gift for your tooth under the pillow. Another fun custom Spain has is consuming 12 grapes with every strike of the clock at midnight on New Year’s Eve, it is believed to bring good luck in the coming year.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.67 from 3 votes

Garlic Shrimp (Gambas al Ajillo)

A quick and easy tapa (appetizer) that is perfect to dunk a piece of bread into.

Course Appetizer

Cuisine Spanish

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 329kcal

Author Darlene at International Cuisine

Ingredients

2 oz's small shelled shrimp (or as many will fit in a single layer)
2 Tablespoons olive oil
2 Tablespoons white wine
2 cloves garlic peeled and sliced
1 teaspoon parsley minced
Salt to taste
Serve with crusty bread for dipping

Instructions

Add the olive oil, wine, and garlic into the cazuela (or skillet if you don’t own a cazuela) and heat over medium heat to simmer.
Add in the shrimp, stir until the shrimp is cooked through and turns pink.
Add a pinch of salt and garnish with the fresh parsley.
Serve sizzling hot with some crusty bread to soak up that delicious sauce

Notes

Please note that this is for one serving so adjust for how many people you are cooking for.

Nutrition