Sautéed shrimp with garlic (Gambas al ajillo) from Cúrate: Authentic Spanish Food from an American Kitchen (page 69) by Katie Button and Genevieve Ko

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • ezwriternc on December 26, 2021

    This came o v good i did no use 26 cloves of garlic or dry sherry I used about 12 cloves of garlic and white wine. Next time i would only add a cup of wine. There was way too much sauce, but the sauce was very good! I’d make this again.

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