Gambas Al Ajillo (Chile-Garlic Shrimp)
Shrimp, garlic, red peppers and parsley, combined and cooked in under 10 minutes. Could it be any more basic? Yet after centuries this dish is still one of the most popular ever. You could prepare this dish on a gas or electric cook top but it's way less fun as described in the recipe ... and for some reason the results in the kitchen are not quite the same. For a twist and a little tartness squeeze a little bit of fresh lemon juice over the top before serving. Enjoy.
Ingredients
- 3/4 cup olive oil
- 10 cloves garlic finely chopped
- 5 bird's eye chili pepper (red)
- 1 1/2 shrimp peeled and deveined, tails removed
- 2 tbsp parsley for garnish
- country bread for serving
- salt
Instructions
- Heat a charcoal grill or set a gas grill to high; bank coals or turn burner off on one side.
- Heat a cazuela or 10″ cast-iron skillet on the grill until hot. Add oil, garlic, and chiles; cook, stirring occasionally, until garlic is golden, 3-5 minutes.
- Add shrimp, salt, and pepper; stir to coat in hot oil, and cook until shrimp are pink and cooked through, 2-3 minutes more. If the outside starts to burn before the shrimp are fully cooked, move cazuela to the cooler side of the grill until done.
- Stir in parsley and serve with bread on the side for dipping.
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