Gambas al Ajillo - Garlic Shrimp
Ingredients
- 1/2 cup extra-virgin olive oil
- 10 large cloves of garlic (finely minced)
- 1 teaspoon red pepper flakes (or 2 whole dried cayenne peppers)
- 1 pound shrimp (25 count to a pound; deveined, shells left on)
- Juice of 1 lemon
- 2 to 3 ounces Spanish brandy (or substitute dry sherry)
- 1 teaspoon sweet Spanish paprika
- Salt (to taste)
- Fresh ground pepper (to taste)
- 3 teaspoons fresh parsley leaves (chopped)
- 1 fresh baguette
Instructions
- Gather the ingredients.
- In a saute pan or heavy frying pan, warm the olive oil over medium heat
- Add the garlic and red pepper flakes and saute for about 1 minute or until the garlic just begins to brown, being careful not to let it burn.
- Raise the heat to high and immediately add the shrimp, lemon juice, and optional brandy and paprika.
- Stir well to coat shrimp, then saute until the shrimp turn pink and start to curl (about 3 minutes). Remove from heat and season to taste with salt and freshly ground black pepper. Transfer shrimp with oil and sauce to a warm plate or serve straight from the pan. Sprinkle with chopped parsley and serve with the fresh bread.