Small plates may be all the current sharable rage, but they have a long and rich history across the pond in bars, eateries, and otherwise causal digs, meant to compliment the peckish day drinker. Gambas al Ajillo is a classic Spanish tapas dish of the hot variety and ubiquitous as Patatas Bravas. Compliment with artisanal bread to soak up the goodness and a crispy Albariño to round the profiles into perfect bites.
Gambas Al Ajillo (Garlic Shrimp)
2 pounds large fresh shrimp with tails in shells
8 cloves of garlic, minced
1/3 cup of Spanish sherry
1 cup extra virgin olive oil
1 dried chile guajillo, chopped
1 large bunch of parsley, minced
1 large lemon, juice and zest
- Peel and de-vain shrimp, set aside.
- Add shells to a pan with olive oil, half the garlic, sherry, chile guajillo, lemon juice, and zest.
- Over low heat, cover and occasionally stir for 10 minutes
- Add the remaining oil and garlic to a fresh pan on medium-low heat. After two minutes, strain the shrimp stock into the pan and stir
- Add shrimp and cook until the shrimp turns light pink. Add parsley. Remove from heat. Do not overcook shrimp. Serve immediately.
Recipe by Gabe Gomez / Photography by Pim Myten
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