Gambas al Ajillo

Name: Gambas al Ajillo
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 5 servings
Cuisine: european
Ingredients: 1/4 cup Spanish extra-virgin olive oil; 2 garlic cloves, peeled and smashed; 1 to 2 chiles de árbol, seeds removed and sliced thin; 1 pound 21/25 shrimp (gambas), peeled and deveined; Kosher salt

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Level: Intermediate

Total: 15 min
Active: 15 min

Yield: 5 servings

Level: Intermediate

Total: 15 min
Active: 15 min

Yield: 5 servings

Ingredients

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1/4 cup Spanish extra-virgin olive oil

2 garlic cloves, peeled and smashed

1 to 2 chiles de árbol, seeds removed and sliced thin

1 pound 21/25 shrimp (gambas), peeled and deveined

Kosher salt

Directions

Coat a cazuela, heavy-duty sauté pan or Dutch oven with 2 tablespoons of the olive oil and heat over medium-high heat.
Add the garlic and sliced chiles de árbol and cook, stirring frequently, until fragrant. Add the shrimp, a pinch of salt and the remaining 2 tablespoons olive oil, tossing to coat. Working quickly, cook the shrimp, flipping frequently, until fragrant and pink, yet still tender. Remove the cazuela from the heat, place on a trivet and serve the gambas directly from the cazuela to keep them warm and marinating.