Gambas al Ajillo
Sizzling shrimp in garlic and olive oil with a pinch of dried chile — the tapas-bar five-minute classic, served bubbling in the pan with bread for the oil.
Ingredients
- large shrimp, peeled and deveined1 lb
- garlic8 cloves, thinly sliced
- dried red chile (or red pepper flakes)1 (or 1/2 tsp)
- extra-virgin olive oil1/2 cup
- smoked paprika1/2 tsp
- dry sherry2 tbsp
- fresh parsleysmall handful, chopped
- lemon1/2
- crusty bread, to serve1/2 baguette
Steps
Pat the shrimp very dry and salt them lightly.
Warm olive oil with garlic and chile.
In a wide skillet (cast iron is ideal) over medium-low, warm the olive oil with the garlic and chile until the garlic is just turning gold and fragrant, 3 minutes. Don't let it brown.
Cook shrimp on medium-high heat.
Crank heat to medium-high. Add the shrimp in a single layer and cook 90 seconds. Flip and cook 60 seconds.
Add smoked paprika and sherry to bubble.
Stir in the smoked paprika and sherry and let it bubble 30 seconds.
Add parsley and lemon, serve immediately.
Off heat, scatter parsley and squeeze lemon over. Serve immediately, still sizzling, with bread for sopping the garlicky oil.
Nutrition, per serving. 570 calories. Protein 32 grams, 21 percent. Carbs 30 grams, 20 percent. Fat 40 grams, 59 percent. Fiber 3 grams, sugar 2 grams, saturated fat 6 grams, sodium 600 milligrams. Estimated from ingredients.
