Snack · Spanish · 10 min
Gambas al Ajillo
- Calories
- 240
- Protein
- 36g
- Carbs
- 15g
- Fat
- 4g
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)
Method
- 01Pat the shrimp thoroughly dry with paper towels. This is crucial for achieving a good sear.
- 02Heat 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.
- 03Increase 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.
- 04Pour 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.
- 05Stir in the chopped fresh parsley. Season with a pinch of salt if desired (shrimp and sherry can be salty).
- 06Serve 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.
Cook it with the whole plan around it
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