Spain's Sizzling Garlic Shrimp (Gambas al Ajillo)
Details
Succulent shrimp swimming in a gloriously garlicky, spicy olive oil bath.
Ingredients
Instructions
Prep the Shrimp
Pat the shrimp completely dry and season lightly with salt and smoked paprika.
Infuse the Oil
In a large skillet or a traditional clay "cazuela," add the olive oil, sliced garlic, and dried cayenne peppers. Heat over medium-low heat, allowing the garlic to gently sizzle and turn a pale golden color without burning. This will infuse the oil with a deep garlic flavor.
Sizzle the Shrimp
Increase the heat to medium-high. Once the oil is hot, add the seasoned shrimp to the pan in a single layer. Cook for about 1-2 minutes per side, until they just turn pink and opaque. Be careful not to overcook them.
Deglaze and Finish
Pour in the dry sherry, letting it bubble and reduce for about 30 seconds, scraping up any flavorful bits from the bottom of the pan.
Serve Immediately
Remove the skillet from the heat. Stir in the fresh parsley. Serve the shrimp immediately in the same pan they were cooked in, sizzling hot, with plenty of crusty bread to soak up every last drop of the delicious garlic-infused oil.
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