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Gambas Ajillo: Shrimp in Garlic

Recipe courtesy Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins

Prep Time:: 15 min
Inactive Prep Time:: 0 min
Cook Time:: 15 min

Level:: 0

Serves:: 4 servings as a tapa or appeti

Ingredients

1 cup olive oil
1 large clove garlic, peeled and sliced
1 large dry red hot chile pepper, chopped and sliced thinly with seeds
2 pounds fresh white shrimp, shelled
Pinch salt

Directions

Place the cazuela over a medium flame. Add the
olive oil. When hot (steam comes off the surface, do not burn the oil, you will know
because it will smell rancid) add the garlic. Sizzle until golden in color, about 1 to 2
minutes. Add the chiles and leave for 1 minute.

Turn off the heat just as the garlic starts to turn brown. (If the garlic turns brown you
have over cooked it and will need to start again.)

Gambas Ajillo: Shrimp in Garlic

Recipe courtesy Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins

Add the shelled shrimps and leave for 2 minutes. Add a pinch of salt.

Serve with some fresh bread.

Printed from FoodNetwork.com on 09/29/2008