Gambas al Ajillo
Ingredients
- 600 gWild shrimp (peeled)
- 6 pcGarlic (sliced)
- 150 mlExtra virgin olive oil
- 1 pcHot chili pepper (sliced)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 tspSmoked paprika
- 50 mlSherry wine
Method
Plump shrimp sizzling in a garlic and chili infused olive oil. The flesh is firm and juicy, while the garlic is lightly golden and crisp.
- 1
Peel the shrimp, keeping the tail for presentation. Slice the garlic into thin, even slices. Seed the chili and cut into small rings. Finely chop the flat-leaf parsley.
- 2
In a frying pan or terracotta dish, pour the olive oil. Add the garlic and chili while cold. Heat gently: the garlic should start to dance in the oil and turn golden without ever browning.
- 3
Increase the heat and toss the shrimp into the boiling oil. As soon as they start to turn pink, pour in the Sherry wine to deglaze and add depth. Let the alcohol evaporate for 30 seconds until the shrimp curl up.
- 4
Remove from heat. Immediately sprinkle with smoked paprika, fleur de sel, and chopped parsley. Mix briefly and serve while the oil is still sizzling.
Frequently asked questions
How do you get this dish right?
- Do not let the garlic turn brown, it will become bitter and ruin the oil.
- Use high-quality olive oil, as it makes up the sauce of the dish.
How long does this dish keep?
Eat immediately. Reheated shrimp become rubbery.
