Gambas al Ajillo
Gambas al Ajillo
Ingredients
Cooking time: 10 min.
Preparation time: 15 min.
Total Time: 25 min.
Servings: 4
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1/2 cup extra-virgin olive oil
10 large cloves of garlic (finely minced)
1 teaspoon red pepper flakes (or 2 whole dried cayenne peppers)
1-pound shrimp (25 count to a pound; deveined, shells left on)
3 teaspoons fresh parsley leaves (chopped)
Juice of 1 lemon
3 ounces Spanish brandy (or substitute dry sherry)
1 teaspoon sweet Spanish paprika
Salt (to taste)
Fresh ground pepper (to taste)
1 fresh baguette
Preparation
In a large (12-inch) sauté pan or heavy frying pan, warm the olive oil over medium heat.
Add the garlic and red pepper flakes, lower the heat, and sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.
Raise the heat to high and immediately add the shrimp and lemon juice, along with the brandy and paprika, if using. Stir well to coat the shrimp and sauté until the shrimp turn pink and start to curl, 3 to 5 minutes. Remove from the heat and season to taste with salt and freshly ground black pepper.
Transfer the shrimp to a warm plate and pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley and serve with slices of fresh bread. Enjoy.
Tips
As the sauce is a vital part of this recipe, it is important that you do not overheat the oil or burn the garlic, which will impart a bitter taste to the dish. Adjust the heat to make sure you are simply warming the oil and garlic.