Gambas al Ajillo (Spanish Garlic Shrimp)
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Gambas al Ajillo (Spanish Garlic Shrimp)
Rated 5.0 stars by 1 users
Author:
The Hen House
Servings
6-8
Prep Time
5 minutes
Cook Time
5 minutes
Gambas al Ajillo (Spanish
Garlic Shrimp)
Ingredients
- · 4 lb large shrimp peeled and deveined
- · 2 tablespoons of coarse sea salt
-
·
2 cups extra virgin olive oil
- · 10 garlic cloves, chopped
- · 1 teaspoon red pepper flakes (start with less if you don't want it too spicy)
- · 2 teaspoon paprika
- · Optional* 2 tablespoons dry sherry or dry white wine
- · Optional* Juice of ½ lemon
- · ½ cup chopped fresh parsley for garnish
Directions
- Pat the shrimp dry and season with kosher salt. Set aside for now.
- Heat the extra virgin olive oil over medium heat until shimmering but not smoking (less than 350 degrees). Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
- Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
- Stir in sherry, lemon juice and parsley.
- Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.