Gambas al Ajillo


Total Time:
15 min
Prep:
10 min
Inactive Prep:
--
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups extra-virgin olive oil (enough to cover halfway up the shrimp)
  • 2 ounces lemon juice
  • 10 cloves garlic, minced
  • 6 guindilla chiles, broken open
  • 1 pound shrimp (26 to 30 count), peeled, deveined, tails removed
  • Salt, to taste
  • 1/2 bunch fresh parsley, finely chopped

Directions

Combine the oil, lemon juice, garlic and chiles in a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), and place over a high flame until it starts to sizzle. Sprinkle the shrimp with a little salt and add them into the oil in 1 layer. Cook about 20 seconds per side. Sprinkle with the parsley and serve.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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