Gambas al Ajillo (Garlic Shrimp)
This, in my opinion, is the best and easiest tapas out there. Any time I see this on the menu I’m ordering it. It’s typically cooked and served in the traditional Spanish clay plates but I understand not everyone owns them (including me) so this is how you can easily prep the same thing on a skillet. These are the best to eat with a nice warm piece of bread to soak up all that garlic oil.
And just like all the Levantine cuisine I typically share, this is fresh, light, bright, and right up my alley!
Serves: 2
Time: 30 minutes
Ingredients
6-8 Shrimp
2 tbsp Olive Oil
2-3 minced Garlic Cloves
1 tbsp Fresh Chopped Parsley
2-3 Dried red chili
1 tsp Salt
0.5 tsp Pepper (optional)
Instructions
Peel and thinly chop garlic and the dried red chili and set aside.
Place a terra cot pot or small skillet on low heat. Add the olive oil and the sliced garlic and red chili. Bring the oil to a soft sizzle.
Add the shrimp and cook for a couple minutes until the bottom half of the shrimp is pink. Turn off the heat, flip the shrimp, and finish cooking in the residual heat. Season with salt and pepper at this point as well.
Garnish with fresh parsley, red pepper, and enjoy.
