snack

Gambas al Ajillo

Name: Gambas al Ajillo
Ingredients: 6 oz (170 g) Shrimp, peeled and deveined; 2 tbsp (30 ml) Extra virgin olive oil; 4 cloves Garlic, thinly sliced; 1/2 tsp Red pepper flakes; 2 tbsp (30 ml) Dry sherry or white wine; 2 tbsp Fresh parsley, chopped; 1 slice Baguette or crusty bread, for serving (approx. 1 oz / 30g)

Nutrition

240

kcal

Calories

Protein

Carbs

Fat

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Ingredients(7)

Shrimp, peeled and deveined6 oz (170 g)

Extra virgin olive oil2 tbsp (30 ml)

Garlic, thinly sliced4 cloves

Red pepper flakes1/2 tsp

Dry sherry or white wine2 tbsp (30 ml)

Fresh parsley, chopped2 tbsp

Baguette or crusty bread, for serving (approx. 1 oz / 30g)1 slice

Instructions

Pat the shrimp thoroughly dry with paper towels. This is crucial for achieving a good sear.

Heat the olive oil in a medium skillet or cazuela over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring occasionally, until the garlic is fragrant and just beginning to turn golden, about 2-3 minutes. Be careful not to burn the garlic.

Increase the heat to medium-high. Add the dried shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Avoid overcrowding the pan; cook in batches if necessary.

Pour in the dry sherry or white wine and let it bubble and reduce slightly for about 30 seconds, scraping up any browned bits from the bottom of the pan.

Stir in the chopped fresh parsley. Season with a pinch of salt if desired (shrimp and sherry can be salty).

Serve immediately, directly from the skillet, with the slice of crusty bread for dipping into the flavorful garlic-infused oil. This dish is a classic Spanish tapa.