Gambas al Ajillo

I found this recipe in The Cuisines of Spain cookbook by Teresa Barrenechea and thought it would be the perfect addition to our Spain party lineup. The recipe can be found on page 69, in the Tapas section.

The recipe was a great start but I decided to tweak it a bit to make it easier. While the recipe mentions cooking the shrimp in cozuelas, or individual pans, I choose to cook them all at one in a high sided metal skillet.

 

Here is the original recipe and my changes below:

1/4 cup of olive oil (I just put in about 2 tablespoons in, I did not want super oily shrimp)

2 cloves of garlic, finely minced

2 teaspoons of red pepper flakes (I put in one teaspoon and the shrimp still had plenty of kick. 2 teaspoons would make the dish almost inedible)

1 pound of small or medium shrimp, peeled (I went with two pounds of medium shrimp, and still 1 teaspoon of red pepper flakes was more than enough)

1 teaspoon of salt (I put in a bit extra due to the amount of shrimp I was cooking)

Chopped fresh flat lead parsley for garnish

*I allowed the oil to heat up and then sautéed the garlic and pepper flakes for around 30 seconds as the recipe recommends. I then added all my shrimp into the pan and cooked them on high heat for a few minutes or until all the shrimp were fully cooked. I sprinkled the shrimp with the parsley and served.

It was a terrific dish and I would highly recommend it.

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