Gambas al Ajillo Mama Pepa
Prep time: 20 minutes
Cooking time: 5 minutes
Serves 2-4 as a main course or more as part of a tapas table. Check out the history here (but I digress)
1 lb/450 g raw shrimp, shelled & deveined (I love large shrimp, but the recipe really calls for small)
kosher or sea salt ( I used 1 tsp, but found it a little salty for my taste)
5 tbsp olive oil
3 tbsp garlic, minced
2 tbsp fresh parsley, finely chopped
2 tbsp amontillado (medium-dry) sherry
1. Sprinkle the shrimp with salt and let it sit for 10 minutes.
2. In a shallow casserole, preferably earthenware set over medium, heat the oil with garlic and parsely just until the garlic begins to sizzle and the aroma hits your nose (1-2 minutes).
3. Add the shrimp and stir until they are opaque and NOT yet pink thoroughout - small shrimp take just a couple of minutes, larger shrimp take 4 minutes. Add the sherry and cook for another minute or two until the sherry evaporates and the sauce thickens slightly.
4. Serve immediately. For tapas - just serve from the earthenware, for a meal, serve over steamed rice with a side of some green veggie like broccoli, asaparagus spears or green beans lightly steamed or sauteed and sprinkled with some lemon juice and red chili pepper flakes.
Related links: Food and Drink recipes seafood