Gambas al Ajillo
A classic Spanish tapas dish of succulent shrimp sautéed in garlic-infused olive oil with a hint of chile heat and brandy. This quick and flavorful preparation lets the shrimp shine while creating a delicious sauce perfect for bread dipping.
4 servings
10 min
Ingredients
- •¼ cup olive oil
- •20 cloves garlic
- •20 pieces large shrimp
- •1 piece chile de árbol
- •2 teaspoons brandy
- •1 to taste Kosher salt
- •2 tablespoons parsley
Cooking Instructions
- 1.
Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.
5 min
- 2.
Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.
3 min
- 3.
To serve, divide shrimp among plates and scatter parsley over top.
2 min
