So a couple of months ago, I went to Publix Apron’s Cooking School with my friend Kim. This was actually my first experience going to a cooking class and was excited to find out that it was hands on, to only later find out that it was demonstration. We made the most of the demonstration class, it was only $45 dollars plus we get to eat everything they make and enjoy wine while we have chefs cook for us.
They demonstrated the following:
Spanish Garlic Shrimp Gambas al Ajillo
Pinchos Mixtos with Saffron Alioli
Bacon-Wrapped Pork Tenderloin Medallions (Solomillo De Cerda)
Now while I was at this cooking class, I did not have a blog or a camera on me. This won’t happen again. However, I did try to make one of the dishes at home.
The Spanish Garlic Shrimp Gambas al Ajillo
1 pound large shrimp, peeled and deveined
4 large cloves of garlic, finely minced
1 teaspoon Spanish paprika
1 teaspoon red pepper flakes
2-3 ounces of dry sherry
1/4 cup extra virgin olive oil
3 teaspoons chopped fresh parsley
1 lemon for juice
In a saute pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and saute for about one minute or until they begin to brown. Be careful not to burn the garlic! Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then saute, stirring briskly until the shrimp turn pink curl – about 3 minutes
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with Parsley. Serve with fresh crusty bread.
Now these pictures below are actually my 3rd attempt at making them. I was so excited from the class that I actually tried to make this meal with items that I had in the house the next day. Let’s just say that did not go over well. The 3rd attempt I actually follow the recipe exactly, it came out a bit too spicy. It had to be the red pepper flakes. Either there was too much or the level of how spicy these flakes were … were over-powering. However, it was actually “edible” and and could handle the spiciness.
Please note these pictures were taken with my blackberry, I plan on starting to use my Nikon D60 moving forward, except when I’m at restaurants.