Gambas Al Ajillo ( Garlic Shrimp) |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 3 |
|
This is probably one of the most famous Spanish tapas, available throughout Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. Although this can be made in any oven proof dish, I recommend a cazuela (terra cotta dish). Although difficult to find, it can be purchased online through . Ingredients:
1/2 lb medium shrimp, peeled and deveined |
6 cloves garlic, thinly sliced |
1/3 cup olive oil |
2 chili peppers or 2 jalapeno peppers, thinly sliced |
1 1/2 teaspoons paprika |
1/4 teaspoon salt, to taste |
Directions:
1. Place the shrimp in the oven proof ceramic dish, approximately 8 inches in diameter and at least 1 inch high.
2. Add garlic and pepper slices and cover with oil.
3. Sprinkle paprika and salt on top of oil.
4. If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 5 minutes until the oil is bubbly and the shrimp are cooked.
5. If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the shrimp are cooked (about 5 minutes after the oil starts to bubble) Do not overcook as the shrimp will become tough.
6. Serve with crispy french bread.
7. Great for soaking up the heated garlic oil.
|
|