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May 13, 2004
Gambas al Ajillo
Those of you who have been to Jaleo have probably had the gambas al ajillo. Shrimp cooked in oil with garlic. And as good as the shrimp is, you just want it done so you can soak up that garlic oil with the hearty bread they provide.
I set out to make this fantastic dish at home, and here's how you can, as well:
1/3 cup extra virgin olive oil
3-5 dried red chili peppers
3-4 cloves of garlic, sliced
1/2 lb 31-40 count shrip, peeled and de-veined
1/2 medium lemon
Place the oil, peppers and the garlic (sliced very thin) into a bowl and let set for about 20-30 mins to allow the flavors to mingle.
Place contents of the bowl into a 12" skillet and heat on medium until garlic starts to dance across the oil and bubbles form, about 2 mins.
Dry the shrimp, then salt and pepper them. Add to oil and bring heat to medium-low. Cook for three mins, or until shrimp has turned pink. Be careful not to over cook.
Remove shrimp to serving bowl, and bring heat back up to medium. Continue to cook until the garlic shows signs of browning. Turn off heat and let rest for two mins. Add a touch of olive oil to cool and to add some fresh oil taste. Pour over shrimp.
Finish with a squeeze of lemon, a couple of wedges on the side and some chopped parsley on top. And don't forget to pair with a good bread to soak up the garlic oil.
Posted by Samer at May 13, 2004 09:23 PM
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