Gambas Ajillo has a bold, well-balanced flavor, combining fragrant, spicy olive oil, delicate shrimp, warm garlic and hot, smoky chiles.
It looks impressive when served, makes a great appetizer, and the cooking oil is phenomenal for dipping.
| Ingredients: | ||
| 1 | Lb | U15 Shrimp. “U15″ refers to the size of the shrimp, not the type. It means that there are “Under 15″ in a pound.
These are about the size you’ll find in a good Shrimp Cocktail. Buy shell-on shrimp and peel them yourself. They taste better. The already-peeled shrimp seem to lack flavor. |
| 1/2 | C | Extra Virgin Olive Oil |
| 1 | Ancho or Mulato Chile (or other slightly hot, dried, smoked chile), with seeds, finely chopped. If you like it spicier, you can substitute part or all of the Ancho with Chipotle. | |
| 1 | Large | Clove Garlic, sliced very thin |
| 1 | Pinch | Kosher Salt (to taste) |
| 1 | Tablespoon | Parsley, chopped fine |
| Good, crusty bread | ||
- Clean the shrimp! Remove the shell, legs, etc., except for the tail and the section next to it. Remove the “vein.” You want to eat the shrimp, not the stuff the shrimp ate yesterday.
- Select a cast iron pan just large enough to hold the shrimp. Add the olive oil to a depth of about 1/3″
- Add the garlic and chile, and heat on medium until the garlic just starts to turn translucent. Turn off the heat!
- Timing is everything. This will go from “awesome” to “inedible” in just a few seconds if you don’t watch it continously.
- Quickly add the shrimp in a single layer. As soon as the shrimp changes color on the bottom, turn the shrimp over.
- When second side is done, sprinkle on a pinch of salt, all of the parsley and serve right in the pan, along with a good, crusty bread to dip in the beautiful slightly-smoky, spicy, garlic-pepper-shrimp oil
Serves 2 for dinner, or 3-4 as an appetizer.