Gambas al Ajillo
A classic Spanish tapas of shrimp sizzled in olive oil with loads of garlic, dried chili, and a splash of sherry or white wine. Ready in minutes and begging to be soaked up with crusty bread.
Ingredients
- 1 lb large shrimp (21-25 count), peeled, deveined
- 1/3 cup extra-virgin olive oil
- 8 cloves garlic cloves, thinly sliced
- 1 dried red chili (or red pepper flakes), crumbled
- 1/4 cup dry sherry (or dry white wine)
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 2 tbsp fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges
Instructions
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1
Pat 1 lb peeled, deveined large shrimp (21-25 count) dry with paper towels and season with 1/2 tsp salt.
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2
Heat 1/3 cup extra-virgin olive oil in a heavy skillet or cazuela over medium heat. Add 8 cloves thinly sliced garlic cloves and 1 crumbled dried red chili (or red pepper flakes). Cook, stirring, for 1 to 2 minutes until the garlic is lightly golden — do not let it burn.
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3
Raise the heat to medium-high. Add the shrimp in a single layer. Cook for 1 minute until they just begin to turn pink on the bottom.
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4
Pour in 1/4 cup dry sherry (or dry white wine) and sprinkle with 1/2 tsp smoked paprika. Flip the shrimp and cook for 1 to 2 minutes more, until cooked through and the shrimp reach an internal temperature of 120°F (49°C) and are opaque throughout.
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5
Remove from heat. Taste and adjust seasoning. Scatter 2 tbsp chopped fresh flat-leaf parsley over the top and serve immediately with 1 cut into wedges lemon on the side.