Monday, October 11, 2010

Gambas al ajillo (Shrimp in Garlic)

This is one of the quickest and easiest dishes.  I'm not even sure it really needs a recipe!

After all the key ingredients are garlic, parsley and shrimp... not too much to it.  I know a lot of recipes that have you put the whole thing in a terracotta dish and place it in the oven.  This is not one of those recipes... because, as you know, I'm lazy.

So, what do you need?  Ideally a really good cast iron pan, as it just gives that great flavor and holds up the heat well.  If not, a good frying pan will work. 

Gambas al ajillo

Shrimp in Garlic 
  • 1/2 pound shrimps or prawns, shelled and de-veined
  • 1 handful of italian parsely, roughly chopped (1/4 cup approx)
  • 1 teaspoon salt
  • 1/4 teaspoon (more or less) of red chili flakes
  • 3 cloves garlic (more or less),  crushed
  • 1 small shallot, finely chopped
  • 6 tablespoons butter
Heat up the butter.  Add shallots and salt, cook until shallots are soft (about 1 or 2 minutes).  Add garlic and chili, and give a quick stir.  Add shrimp and cook until pink / cooked. If you cook it too long, shrimps get rubbery, so keep a close eye on it.   It should only be 2, maybe 3 minutes.   Pull off heat, toss in parsley and put in a serving dish (so that you don't keep cooking the shrimp from the heat of the pan).

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