Gambas al Ajillo Shrimp (Print Version)
Shrimp simmered in garlic, chili-infused olive oil with fresh parsley for a vibrant, savory flavor.
# What You'll Need:
→ Seafood
01 -
1 pound raw peeled shrimp
→ Oils & Fats
02 -
½ cup extra virgin olive oil
→ Produce
03 -
6 cloves garlic, thinly sliced
04 -
2 whole red chilies
05 -
¼ cup fresh parsley, finely chopped
→ Seasonings
06 -
½ teaspoon salt
# Steps to Follow:
01 -
Heat ½ cup extra virgin olive oil in a frying pan over medium heat until shimmering but not smoking. Add thinly sliced garlic and whole chilies, stirring continuously to prevent burning. Cook until garlic turns golden and chilies release aroma, approximately 3 to 5 minutes.
02 -
Add finely chopped fresh parsley to the infused oil. Stir gently for about 1 minute to allow the herbaceous flavors to bloom and balance the richness.
03 -
Add raw peeled shrimp in a single layer with a pinch of salt, avoiding overcrowding. Sauté over medium heat, turning once, until shrimp are pink and slightly curled, about 2 to 3 minutes per side depending on size.
04 -
Transfer shrimp and garlic-chili oil to a warm clay pot preheated in the oven to keep the dish hot and bubbling. Serve immediately with crusty bread for dipping.
# Additional Notes:
01 -
Use high-quality extra virgin olive oil for best flavor, as it is the primary taste carrier.
02 -
Ensure shrimp are thoroughly dried before cooking to achieve better searing and avoid watery sauce.
03 -
Preheat the clay pot to maintain warmth and a sizzling presentation.
04 -
Store leftovers with cooking oil in an airtight container and consume within two days for optimal freshness.