Are you ready to impress your dinner guests with a dish that’s sure to be the star of the table? Look no further than Gambas Al Ajillo with Crab Roe Paste (Taba Ng Talangka) Recipe! This mouthwatering dish is packed with flavor and brings together the best of Spanish and Filipino cuisine.
But don’t be intimidated by the fancy name – this recipe is easy enough for even the most novice home cook. With just a few key ingredients, you can create a restaurant-quality meal from the comfort of your own kitchen.
So what are you waiting for? Grab your shrimp, garlic cloves, olive oil, lemon, and of course, some delicious crab roe paste (Taba Ng Talangka), and let’s get cooking! Whether you’re throwing a dinner party or just want to treat yourself and your family to something special, this recipe is sure to impress.
Why You’ll Love This Recipe
Are you one of those people who love seafood? Do you like to experiment with different seafood recipes? Then you’re in for a treat with this Gambas Al Ajillo With Crab Roe Paste (Taba Ng Talangka) Recipe! Trust me, this recipe is sure to be a hit at your party or gathering.
What’s amazing about this recipe is the perfect blend of flavors that will leave your guests craving for more. The tiger shrimp gives the dish a fresh and delicate taste, while the crab roe paste (or Taba Ng Talangka), adds that rich and flavorful finishing touch.
But wait, there’s more! This dish also has hints of garlic cloves, a dash of olive oil, and a touch of lemon that will awaken your taste buds. The ajillo Spanish garlic shrimp tapas combined with aligue taba ng talangka creates an explosion of flavors in your mouth, making it hard to resist.
Not only does this dish satisfy your cravings for seafood, but it’s also quick and easy to make. In less than 20 minutes, you can have a scrumptious dish ready to serve. Perfect when you are short on time but still want to impress your guests!
So why will you love this recipe? It’s simple – the succulent tiger shrimp coupled with the crab roe paste taba ng talangka make this dish a winning combination. Plus, it’s easy to make and will leave your guests wanting more. Trust me; this recipe will soon become one of your go-to dishes.
Let’s talk about the stars of the show. 2 lbs tiger shrimp peeled and deveined, this is the soul of the recipe. Not many ingredients are needed to make these shrimp taste like heaven, but one thing that cannot be overlooked is 4 cups of olive oil. Have no fear, most of it can be reused for your next frying adventure. For maximum flavor, don’t hold back on 10 garlic cloves that will give you an irresistible aroma, and 1 medium lemon to balance out the flavors with its acidity. Lastly, we have the secret ingredient to take this dish to a whole new level – crab roe paste (taba ng talangka). 1/4 cup will do its magic in making our dish a success. It can be difficult to find but it’s worth the effort. Trust me, it won’t disappoint.
The Recipe How-To
It’s time to get cooking! But first, make sure you have all your ingredients ready. Here’s how to prepare gambas al ajillo with crab roe paste (taba ng talangka) recipe:
- 2 lbs tiger shrimp, peeled and deveined
- 1 medium lemon
- 4 cup olive oil
- 20 garlic cloves
- 2 tbsp paste taba ng talangka
Step 1 – Preparing the Shrimp
- Rinse the peeled and deveined shrimp under cold running water and pat dry with paper towels.
- Season the shrimp generously with salt and set them aside while you heat up the pan.
Step 2 – Cooking the Garlic Shrimp
- Heat a cast iron skillet or a heavy-bottomed pan over medium heat.
- Add olive oil and let it warm up for about a minute.
- Add in the chopped garlic and cook for about 30 seconds or until fragrant, stirring occasionally until golden brown.
- Once the garlic starts to turn golden brown, immediately add in your seasoned shrimp into the pan.
- Cook the shrimp for about 30 seconds or until just barely pink, then flip them over and cook on the other side for another 30 seconds until they are pink throughout.
- When cooked through, turn off heat and let sit for a moment.
Step 3 – Adding Crab Roe Paste (Taba Ng Talangka)
- On low heat, carefully add 2 tbsp of taba ng talangka to the pan.
- Mix well and ensure that crab roe paste has coated each shrimp evenly.
Step 4 – Squeeze Lemon Juice
- Before serving, squeeze fresh lemon juice over gambas al ajillo.
Step 5 – Serve hot
- Serve your Gambas Al Ajillo with Crab Roe Paste (Taba Ng Talangka) hot with crusty bread on the side for mopping up all that deliciousness.
This recipe yields a bold Spanish flavor with a twist of Filipino seasoning in every bite! It’s great as an appetizer or even a main course when paired with rice or pasta.
Substitutions and Variations
Are you feeling creative and want to put your own twist on this Gambas al Ajillo with Crab Roe Paste recipe? Here are some substitutions and variations that you can try:
– Instead of tiger shrimp, you can use another type of seafood. Garlic scallops or mussels would pair well with the crab paste and garlic shrimp sauce.
– For a vegetarian option, try using grilled portobello mushrooms instead of shrimp. The mushrooms can be brushed with the garlic olive oil sauce and topped with the crab roe paste for a savory umami flavor.
– Want to make the dish spicier? Add red pepper flakes or sliced jalapenos to the garlic olive oil mixture before cooking.
– If you don’t have access to crab roe paste (taba ng talangka), you can substitute it with regular crab meat. Just chop up the crab meat finely and mix it in with the garlic shrimp sauce.
– To give the dish a creamier texture, you can add a splash of coconut milk to the garlic olive oil mixture. This will also add a slightly sweet flavor that complement the savory shrimp and crab roe paste.
Remember, cooking is all about experimenting and finding what works best for your taste buds. Don’t be afraid to get creative in the kitchen and make this recipe your own.
Serving and Pairing
Are you looking for a dish to impress your guests? Look no further than this gambas al ajillo with crab roe paste (taba ng talangka) recipe. This dish is sure to be a crowd-pleaser, full of bold flavors that will leave your guests wanting more.
To serve, make sure the gambas al ajillo is hot and sizzling right out of the pan. I recommend serving it family-style in a cast iron skillet to keep it hot and fresh. Garnish with fresh lemon wedges for a hit of citrus that will brighten up the dish.
For pairing, I suggest serving this dish alongside some crusty bread or rice to soak up all the delicious garlic shrimp and crab roe sauce. This dish also pairs well with a light-bodied white wine like a Spanish Albariño or a crisp Grüner Veltliner from Austria. If you prefer red wine, try serving it with a light-bodied Pinot Noir or Grenache.
If you want to add a little something extra to this dish, consider topping it off with some shredded coconut or chopped cilantro for added sweetness and freshness. Your guests will be blown away by the complexity of flavors and textures in this dish.
Overall, this gambas al ajillo with crab roe paste recipe is the perfect addition to any party or dinner gathering. It’s elegant enough for a special occasion yet simple enough for an everyday meal. Impress your guests with this flavorful and decadent dish – they won’t be disappointed!
Make-Ahead, Storing and Reheating
Once you finish cooking the Gambas al Ajillo with Crab Roe Paste (Taba Ng Talangka), you might find yourself with leftovers or want to prepare ahead of time for a party. This dish is easily adjustable with simple storing and reheating instructions.
To make ahead: You can prepare the dish up until the point where you cook the shrimp in olive oil. Store the mixture of garlic and taba ng talangka in an airtight container, then keep it in the refrigerator for up to 24 hours. When you’re ready to serve, cook the shrimp as instructed and mix it with reheated garlic-tabang talangka paste.
To store: Leftovers should be kept in a sealed container and immediately refrigerated after finishing the meal. You can keep them in your refrigerator for up to three days, but keep in mind that seafood dishes are best when served fresh, so consume them as soon as possible.
To reheat: Before reheating, remove any excess sauce, and heat up the shrimp at medium or low temperature until they reach your desired level of warmth. Do not reheat more than once, as this can cause the texture of the shrimp to become rubbery, which we definitely don’t want!
Reheating seafood can be tricky since overcooking might result in dryness, so I suggest reheating briefly on low to retain their juiciness. You may add a bit of olive oil while frying shrimps again to preserve its delicate texture.
As always, be cautious while handling leftover seafood and discard anything that looks unsafe or smells fishy (pun intended). Although this recipe is perfect for parties or large gatherings, it’s always best to err on the side of caution when it comes to food safety.
Tips for Perfect Results
If you want to achieve the perfect Gambas Al Ajillo with Crab Roe Paste, here are some tips that you should keep in mind:
First, make sure that you use fresh tiger shrimp. It is important to buy high-quality ingredients to ensure that your dish will taste as delicious as possible.
When cooking the garlic shrimp, make sure not to overcook the shrimp. Overcooked shrimp can become rubbery and tough, which can ruin the dish’s texture.
Another tip is to use a cast-iron skillet or any heavy pan instead of a non-stick pan. A cast-iron skillet heats evenly and retains heat for a long time, which is perfect for cooking the garlic and shrimp.
To add an extra flavor to the dish, you can use coconut milk instead of olive oil. Coconut milk has a subtle sweetness that complements the spicy and garlicky flavor of Gambas Al Ajillo.
If you cannot find Taba ng Talangka or crab roe paste, you can substitute it with crab paste. Although it may not have the same flavor as Taba ng Talangka, it will still give the dish a creamy and savory taste.
Finally, present your Gambas Al Ajillo in an attractive way. You can serve it in small cazuela dishes or on a beautiful platter garnished with parsley leaves and lemon wedges.
By following these tips, you can create a mouth-watering Gambas Al Ajillo with Crab Roe Paste that will impress your guests and make them fall in love with every bite.
As I’ve gathered queries on this recipe, I decided to address some of them through this FAQ section. So, let’s have a quick look at some frequently asked questions about Gambas Al Ajillo with Crab Roe Paste (Taba ng Talangka) recipe.
What does Taba ng Talangka taste like?
Aligue, also known as crab fat or crab mustard, is a highly sought-after delicacy internationally, with a taste that some claim is akin to caviar. Harvested from a particular type of crab, known as taba ng talangka, it is cherished for its unique flavor and texture. Despite its name, aligue is not actually fat, but rather a creamy and flavorful substance that is prized by home chefs and gourmands alike.
What is crab paste used for?
The delectable crab paste is prepared by drying and fermenting fresh crab meat with salt to create a smooth and flexible seasoning that enhances the flavor of an assortment of dishes. Commonly used in soups, stews, rice dishes, and curries, crab paste is also used as a marinade for different types of foods. This prized seasoning bears similarities to the renowned shrimp paste in Asian cuisine.
What wine goes best with gambas al ajillo?
Shrimps are a versatile ingredient that can be paired with a variety of flavors. One great flavor pairing is citrus and garlic, which provides a tangy and savory taste. When selecting a wine to complement this dish, it’s best to choose something like Sauvignon Blanc, Sancerre, Verdelho, or Roussanne. A wine with bright acidity not only cleanses the palate after each bite but also intensifies the fresh seafood flavors. This combination creates a delicious meal perfect for any occasion.
How is crab paste made?
Crab paste can have slightly different variations depending on the region or brand, but it commonly consists of fermented crab guts and roe combined with an acidic ingredient such as citrus or vinegar and oil. Due to its composition, crab paste is a great option to use when basting meats while cooking.
In conclusion, the Gambas Al Ajillo with Crab Roe Paste is a savory and flavorful Spanish-style dish that will surely delight your taste buds. This recipe is perfect for entertaining guests or for a cozy night in. With its juicy tiger shrimp, garlic flavors, and the creaminess of the taba ng talangka paste, you’ll have a hard time not getting seconds.
Whether you’re a seafood lover or just love to try new things, this recipe will satisfy your cravings. The combination of ingredients creates a unique and delicious dish that can be served as an appetizer or as a main course with some rice or bread.
So go ahead and give this recipe a shot! Impress your friends and family with this mouth-watering creation! Trust me, you won’t be disappointed. And don’t forget to share this recipe with your loved ones so they too can enjoy the flavors of Gambas Al Ajillo with Crab Roe Paste (Taba Ng Talangka) Recipe.
Gambas Al Ajillo With Crab Roe Paste (Taba Ng Talangka) Recipe
- 1 1/2 lbs tiger shrimp (peeled and de-veined)
- 1 medium lemon
- 1/4 cup olive oil
- 4 garlic cloves (minced)
- 1 tablespoon crab roe paste (Taba ng Talangka)
- 1 dash chili flakes (too taste, I added about 1/4 tsp, i like my dishes spicy)
- Combine Shrimp, Lemon and salt. Set Aside.
- In a wok, add the olive oil, garlic and chili flakes. Set your heat to simmering or very low heat.
- Let the garlic and chili infuse into the oil for 20 minutes. It's important to keep the heat really low or the garlic will burn.
- After 20 minutes, turn up the heat to medium high and add the marinated shirmp and crab roe paste.
- Cook 2 - 3 minutes or until the shrimp's color turn pink.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!