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 | |||
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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 | |
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1 | skillet |
Directions | |
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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