Gambas al Ajillo (Spanish Garlic Shrimp)
All over Spain, gambas al ajillo and its various versions (made with camarones, or shrimp, or mushrooms for a vegetarian twist) are beloved. And what’s not to love? Sweet, briny prawns (or larger shrimp in the United States) are sautéed with lots of garlic and olive oil, finished with a touch of hot pepper, and ready in less than half an hour. Don’t leave behind the flavorful extra-virgin olive oil, which is perfect for sopping up. Quick! Someone get a crusty loaf for just that purpose.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds large shrimp, peeled and deveined (about 20)
- Salt and black pepper
- ½cup extra-virgin olive oil
- 8or more large garlic cloves, thinly sliced lengthwise
- 4small dry red peppers, such as chile de árbol, or ½ teaspoon red-pepper flakes
- ¼cup white wine
- ½cup chopped parsley
Instructions
Step 1
Rinse shrimp with cold water and pat dry. Season with salt and pepper on both sides.Step 2
Heat oil in a wide skillet over medium-high. When oil is wavy, add garlic, hot pepper and a pinch of salt, and turn heat to medium. Let garlic simmer gently without browning, stirring occasionally, for 2 or 3 minutes.Step 3
Turn heat to high. Add shrimp to pan in one layer, without crowding, and cook for 1 minute. Add wine and let it evaporate, about 2 minutes. Turn shrimp over and cook just until firm and pink, 1 to 2 minutes more. Stir in parsley and transfer shrimp to a serving platter or individual bowls. Pour sauce over and serve immediately.