Gambas al Ajillo
Shrimp cooked fast in olive oil infused with sliced garlic and dried chile, then deglazed with dry sherry. The oil doubles as the sauce, so serve it with bread or rice to catch it.
- 1
Warm the olive oil, garlic and chiles together in a 10-inch skillet over medium-low heat. Cook for 4 to 5 minutes, until the garlic turns pale gold at the edges. Do not let it brown or it will taste bitter.
- 2
Pat the shrimp completely dry and season with the salt. Raise the heat to medium-high and add them in a single layer.
- 3
Cook for 1 minute without moving, then turn each shrimp and cook 1 to 2 minutes more, until opaque through and just curled.
- 4
Pour in the sherry, swirl the pan for 30 seconds to cook off the alcohol, and take it off the heat.
- 5
Stir in the parsley and serve straight from the pan while the oil is still bubbling.
Ingredients
- 1/2 cup olive oil
- 8 cloves garlic, thinly sliced
- 2 dried chiles de arbol, broken in half
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon kosher salt
- 2 tablespoons dry sherry
- 3 tablespoons chopped flat-leaf parsley
Instructions
- 1
Warm the olive oil, garlic and chiles together in a 10-inch skillet over medium-low heat. Cook for 4 to 5 minutes, until the garlic turns pale gold at the edges. Do not let it brown or it will taste bitter.
- 2
Pat the shrimp completely dry and season with the salt. Raise the heat to medium-high and add them in a single layer.
- 3
Cook for 1 minute without moving, then turn each shrimp and cook 1 to 2 minutes more, until opaque through and just curled.
- 4
Pour in the sherry, swirl the pan for 30 seconds to cook off the alcohol, and take it off the heat.
- 5
Stir in the parsley and serve straight from the pan while the oil is still bubbling.