Gambas al Ajillo
GAMBAS AL AJILLO (GARLIC SHRIMP) by Right-Brain Joanna
This shrimp dish is always a winner as an appetizer, especially for large gatherings! The lucky guest should be able to have a chunk of crusty bread handy, as well as forks and napkins to catch drips! I always serve in the cast iron pan in which the shrimp are seared.
Serves 6 generously
1/2 c/125ml olive oil
1lb/450g raw shrimp, 21-25 count
2 tbsp/30g minced garlic
Moderate grating of salt
1 lemon
- Peel and clean the shrimp leaving tails attached if you prefer). Refrigerate until ready to cook.
- Heat the large frying pan until piping hot and add the oil (halve it if doing the shrimp in two batches – which keeps them from over crowding).
- As soon as the oil shimmers add shrimp and watch for it to turn pink and begin to curl; add the garlic and turn the shrimp.
- When the shrimp loses any translucency, sprinkle with some salt, squeeze with lemon and pull it off the heat.
- Serve at once, sopping up the garlicky oil with plenty of bread.
Marilyn’s comments:
If lingering around the table after dinner over coffee – or the dregs of the wine bottle – is your style, this delectable shrimp encourages good conversation BEFORE the meal if placed in the centre of the table on a trivet for guests to reach. Finger-licking is optional, but delicious!
