Gambas de Ajillo (Shrimp and Garlic)

Gambas de Ajillo (Shrimp and Garlic)

This famous tapas is served throughout Spain. It's not hard to understand why. What could be bad about shrimp simmered in a olive oil, garlic, and parsley just waiting to be soaked up with chunks of bread?

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Course: Appetizer, Snack, Tapas

Cuisine: Spanish

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Frying pan
Colander

Ingredients

1 lb Medium or large shrimp, peeled Fresh or frozen
1 tsp Kosher or sea salt
¼ tsp Baking soda
½ cup Extra virgin olive oil, preferably Spanish
½ cup White wine
7 cloves Garlic, sliced thin
¼ cup Flat-leaf parsley, finely chopped
1 tsp Paprika (sweet or smoked)
⅛ tsp Red chile flakes
1 pinch Sea salt and black pepper

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Instructions

In a coleder in the sink, sprinkle shrimp with salt and baking soda. Leave for at least 10 minutes the rinse and thoroughly dry with paper towels. Sprinkle with a little black pepper and the paprika.
In a pan over medium-low heat, cook the oil, garlic, pepper flakes, and parsley until the garlic begins to sizzle. Be careful not to let the garlic burn or the dish will become bitter and non-recoverable.
Add the shrimp and stir until they become pink and opaque. Stir in the white wine. Salt and pepper to taste, and cook for a minute or-so until the wine evaporates and the sauce reduces a little.
Serve in a casserole or divided between small plates or ramekins and don't forget tons of crusty bread to mop up the sauce.

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