Gambas Al Ajillo
Gambas Al Ajillo
Katie makes this all the time. Tough to beat garlic shrimp for an appetizer. Quick, easy and yummy.
Servings
4
Prep time
15 min
Ingredients
- 1¼ pounds small shrimp, peeled and deveined
- Kosher salt
- 1 cup good quality extra virgin olive oil
- 6 large garlic cloves
- 1 teaspoon chipotle or red chile flakes
- 2-3 tablespoons minced Italian parsley
- Sourdough bread, for serving
Preparation
Pat the shrimp dry with paper towels, then sprinkle salt over them.
Place olive oil and garlic in a 10” cast iron skillet and heat over medium-low heat until the oil shimmers and the garlic begins to sizzle gently. Cook until the garlic is very fragrant, but not colored (2-3 minutes), reducing heat if necessary.
Add the chipotle flakes and stir for a few seconds.
Add the shrimp and cook, stirring, until they just begin to turn pink (about 3 minutes).
Season with salt to taste, stir in parsley, and cook for a few seconds longer.
Remove from heat and serve.
Source:
Katie Parsons (The Cast Iron Chef’s better half). © Copyright 2020 The Cast Iron Chef, Inc.
