Masters Collection®
A quick fix for garlic lovers, gambas al ajillo, as it is known in Spanish, is a classic tapa. It has been adopted in several Latin American countries where it is common to see variations under the name camarones al ajillo. Be sure to keep a few breath mints handy after enjoying these treats.
Serves 8
6 Tbsp extra virgin olive oil
1/4 tsp red pepper flakes
10 garlic cloves, sliced very thin
16 shrimp (26 to 30 count), peeled and deveined
2 tsp salt, divided use
1/8 tsp freshly ground black pepper
10 Tbsp white wine or lemon juice
1/4 cup roughly chopped flat-leaf parsley
- Heat the oil in a very large sauté pan over medium-high heat. Sauté the pepper flakes and garlic for a minute, then add the shrimp and sauté for another 1 to 2 minutes. Add 1 teaspoon of salt and a pinch of pepper. Quickly take the shrimp out of the pan with a slotted spoon when they are just cooked through. Remove the fried garlic just as it starts to brown and set aside.
- Add the white wine or lemon juice to the pan (keeping the heat at medium high), and reduce by three-quarters, shaking the pan frequently to emulsify the sauce, 4 to 5 minutes.
- Season with 1 teaspoon of salt and a pinch of pepper. Finish the sauce with the chopped parsley. Place the shrimp on a platter and spoon the sauce and fried garlic over the shrimp.
Cook with the proper tools. Use the 12" Sauté and the Perforated Spoon from the CIA Masters Collection.
This recipe is from The Culinary Institute of America's Spain and the World Table cookbook, which is available for purchase at bookstores nationwide.
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