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Gambas al ajillo

July 2012

Gambas al ajillo
Traditional garlic shrimp
Serves 4

4 tablespoons of Spanish extra-virgin olive oil
5 garlic cloves, thinly sliced
16 large shrimp, peeled (about 1 pound)
1 guindilla chili pepper (or your favorite dried chili pepper)
1 teaspoon brandy
1 teaspoon fresh lemon juice
1 teaspoon chopped parsley
Salt to taste

Heat the olive oil in a medium sauté pan over medium-high heat. Sauté the garlic cloves until just beginning to brown, about 2 minutes.

Add the shrimp and chili pepper and cook for about 2 minutes. Turn the shrimp over and sauté for another 2 minutes, until the shrimp are pink. Add the brandy and lemon juice and cook for another minute. Season to taste with salt, sprinkle with parsely and serve.

Photograph by Powers & Crewe