Carolina Kitchen: Shrimp gambas (Spanish-style shrimp with garlic)

Carolina Kitchen: Chupacabra by Chupacabra Latin Cafe , Sous Chef Elijah Scott

by Chupacabra Latin Cafe , Sous Chef Elijah Scott


  • 1 lb shrimp
  • 1 Cup Cherry Tomatoes, sliced in half
  • 1/2 Cup Sliced Red onion
  • 1 to 2 TBSP capers
  • 1/2 to 3/4 Cup Olive Oil (Use a good one)
  • Balsamic Vinegar
  • Salt to taste
  • 1/2 lemon, zested
  • 1 to 2 scallions, sliced thin.


  1. Heat a large sautee pan on medium heat.
  2. When the pan is warm, add olive oil.
  3. Add Onion and Garlic and sautee until translucent.
  4. Add Tomatoes, Sautee for 3 to 5 more minutes.
  5. Add Capers and lemon zest.
  6. Add Shrimp. Sautee just until shrimp turn pink.
  7. Serve immediately.
  8. Garnish with more olive oil (if desired) toasted bread, drizzle with balsamic vinegar, top with
  9. scallions
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