Gambas Al Ajillo
1/2 to 3/4 pound shrimp, shelled
Coarse salt
8 Tablespoons olive oil
3 large cloves garlic, peeled and very coarsely chopped ~ we use much more than this !!
1 dried red chili pepper, stem and seeds removed, in two pieces
1/2 teaspoon paprika, preferably Spanish style
1 Tablespoon minced parsley
Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature for 10 minutes. Heat the oil in four ramekins or one shallow 8-inch casserole, preferably earthenware, by placing in oven. Add the garlic and chili pepper, and when the garlic starts to turn golden (be careful not to overcook) add the shrimp. Cook until shrimp are just done. Sprinkle in the paprika, parsley, and salt. Serve immediately, right in the cooking dish if possible.
Provide lots of good bread for dunking !!
Coarse salt
8 Tablespoons olive oil
3 large cloves garlic, peeled and very coarsely chopped ~ we use much more than this !!
1 dried red chili pepper, stem and seeds removed, in two pieces
1/2 teaspoon paprika, preferably Spanish style
1 Tablespoon minced parsley
Dry the shrimp well and sprinkle salt on both sides. Let sit at room temperature for 10 minutes. Heat the oil in four ramekins or one shallow 8-inch casserole, preferably earthenware, by placing in oven. Add the garlic and chili pepper, and when the garlic starts to turn golden (be careful not to overcook) add the shrimp. Cook until shrimp are just done. Sprinkle in the paprika, parsley, and salt. Serve immediately, right in the cooking dish if possible.
Provide lots of good bread for dunking !!
2 comments:
Ok, so I am wiping away the drewl on my keyboard! Good lordie.. this looks divine! And so simple! I have to make this while it is still soup season here.. not much longer tho.. wow! Look at all those fabulous shrimp!
An old standby. One of my first favorites in Spain and a continuing delight. Brings back many memories.
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