Gambas al Ajillo
Ingredients
- 1 1/2pounds shrimp tails on
- 1/4cup thinly sliced garlic
- 1 1/4cups olive oil
- 1 small dried red chili
- 1/2cup Minced parsley
- 2tablespoons dry Sherry
- 1teaspoon grated lemon zest
- crusty bread for serving
Yield:
Instructions
- In a large bowl, toss the shrimp with 1 teaspoon of kosher salt and let stand for 10 minutes.
- Meanwhile, in a 9- to 10-inch enameled cast-iron skillet, combine the garlic and olive oil and cook over moderately LOW heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, a couple of minutes. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds. Step 3
- Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes.
- Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table