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 |
| 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 |
