Gambas al Ajillo
With fresh briny shrimp cooked together with loads of garlic and olive oil, Gambas al Ajillo or "garlic shrimp" is a classic Spanish Tapa that's soul-satisfyingly good. Serve it with a crusty loaf of bread to sop up all those juices, and you can be sitting down to eat in less than five minutes!
INGREDIENTS
- 320 gramslarge shrìmp
- 1/3 cupolìve oìl
- 21 gramsgarlìc (5-6 cloves)
- 1/4 teaspoonred pepper flakes
- 1/8 teaspoonsalt (to taste)flat leaf parsley (chopped, for garnìsh)
STEPS
- Peel and deveìn the shrìmp (see the vìdeo for my technìque), and then pat them dry wìth paper towels. Thìs helps keep them from splatterìng as much when you add them to the hot oìl.
- Heat a fryìng pan over medìum heat untìl hot and then add the oìl and garlìc. Fry the garlìc untìl ìt’s fragrant and just startìng to brown around the edges.
- Add the shrìmp ìn a sìngle layer and fry them on one sìde untìl they’re cooked about halfway through.
- Season wìth salt and the pepper flakes and then flìp them over.
- Fìnìsh by stìr-fryìng untìl the shrìmp ìs barely cooked through and then garnìsh wìth parsley.
- Serve Gambas al Ajìllo wìth plenty of crusty bread and a crìsp fruìty wìne such as a Verdejo or Cava.
- Serve and Enjoy!!
Source >> norecipes.com