Gambas Al Ajillo (Garlic Shrimp)
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Serves 4 to 6 as a side dish or appetizer
Ingredients
- ¾ pound medium shrimp, tail-on, peeled, and deveined sea salt
- ¼ cup extra-virgin olive oil
- 3 tablespoons thinly sliced garlic
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons Amontillado (medium-dry) sherry
- ½ teaspoon pimentón
- Warm crusty bread, for serving
Procedure
Traditional tapas like this one are simple preparations of fresh ingredients. In Spain you will see tapas served in a small terra cotta dishes called cazuelas or on a small napkins and with toothpicks in lieu of forks and knives.
Sprinkle the shrimp with salt and let sit for 10 minutes; pat dry with paper towels.
In large skillet set over medium heat, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and cook until they are opaque, 2 to 3 minutes. Add the sherry and pimentón, taste and adjust seasoning with salt. Cook until the sherry evaporates and the sauce thickens slightly, 1 to 2 minutes. Transfer to a serving dish and serve hot with warm crusty bread.
Sprinkle the shrimp with salt and let sit for 10 minutes; pat dry with paper towels.
In large skillet set over medium heat, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and cook until they are opaque, 2 to 3 minutes. Add the sherry and pimentón, taste and adjust seasoning with salt. Cook until the sherry evaporates and the sauce thickens slightly, 1 to 2 minutes. Transfer to a serving dish and serve hot with warm crusty bread.
Gambas Al Ajillo (Garlic Shrimp)
By Tested and perfected in the Sur la Table kitchen
Serves
Serves 4 to 6 as a side dish or appetizer
Ingredients
- ¾ pound medium shrimp, tail-on, peeled, and deveined sea salt
- ¼ cup extra-virgin olive oil
- 3 tablespoons thinly sliced garlic
- 2 tablespoons minced fresh flat-leaf parsley
- 2 tablespoons Amontillado (medium-dry) sherry
- ½ teaspoon pimentón
- Warm crusty bread, for serving
Procedure
Traditional tapas like this one are simple preparations of fresh ingredients. In Spain you will see tapas served in a small terra cotta dishes called cazuelas or on a small napkins and with toothpicks in lieu of forks and knives.
Sprinkle the shrimp with salt and let sit for 10 minutes; pat dry with paper towels.
In large skillet set over medium heat, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and cook until they are opaque, 2 to 3 minutes. Add the sherry and pimentón, taste and adjust seasoning with salt. Cook until the sherry evaporates and the sauce thickens slightly, 1 to 2 minutes. Transfer to a serving dish and serve hot with warm crusty bread.
Sprinkle the shrimp with salt and let sit for 10 minutes; pat dry with paper towels.
In large skillet set over medium heat, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and cook until they are opaque, 2 to 3 minutes. Add the sherry and pimentón, taste and adjust seasoning with salt. Cook until the sherry evaporates and the sauce thickens slightly, 1 to 2 minutes. Transfer to a serving dish and serve hot with warm crusty bread.