Gambas al Ajillo, a tapas classic. Eat with caution on a first date. Abandon by the fourth. Don’t forget to soak up the oil with some bread, and get those crispy garlic bits along the way. Yum!
Serves: 2 as a main, 6 as a Tapa. Can scale as needed
Time: 30 minutes
| Mise en Place | |||
|---|---|---|---|
| STAPLES | FRUIT | ||
| 12 tbs | olive oil | 1 tbs | lemon juice |
| 6 cloves | garlic, thinly sliced | SEAFOOD | |
| 2 | chiles de arbol | 1 lb | shrimp |
| 1 tbs | brandy | HERBS | |
| 1 tbs | parsley, finely chopped | ||
| Equipment | |
|---|---|
| 1 | skillet |
| Directions | |
|---|---|
| Step | Action |
| 1 | over high heat, add oil, garlic, and peppers to skillet, cook 2 minutes till garlic is brown |
| 2 | add shrimp, cook 45 seconds, flip |
| 3 | add brandy, carefuly flambe – 30 seconds |
| 4 | remove from heat |
| 5 | top with parlsey and lemon juice (careful it will spatter on you) |
| 6 | serve hot |
Categories: Mains
