Gambas al Ajio
- 2 cups extra-virgin olive oil, enough to cover half way up the shrimp
- 2 ounces lemon juice
- 10 cloves garlic, minced
- 6 guindilla chiles, broken open
- 1 pound (26 to 30) shrimp peeled and deveined, tails removed
- 1/2 bunch parsley, leaves finely chopped
In a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), add the oil, lemon juice, garlic and chiles. Heat over a high flame until the oil mixture starts to sizzle. Season the shrimp with a little salt and add them into the oil in 1 layer. Cook them for about 20 seconds on 1 side, then flip them over for another 20 seconds. Transfer to a serving dish, sprinkle with a little parsley and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Amada