Gambas al Ajillo Shrimp (Print Format)

Tender shrimp infused with garlic, chili, and olive oil—simple, fast, and full of vibrant flavor.

# Ingredients:

→ Seafood

01 - 1 lb raw peeled shrimp

→ Oils & Fats

02 - ½ cup extra virgin olive oil

→ Aromatics & Herbs

03 - 7 garlic cloves, thinly sliced
04 - 1 small bunch fresh parsley, chopped
05 - 3 whole dried red chilies

→ Seasonings

06 - 1 tsp salt

# Steps:

01 - Thinly slice garlic cloves and finely chop parsley.
02 - Pour extra virgin olive oil into a frying pan and gently warm over medium heat.
03 - Add sliced garlic and whole dried chilies to the oil, stirring constantly until garlic begins to sizzle and turn golden.
04 - Incorporate chopped parsley into the oil to release its fresh aroma.
05 - Add shrimp and salt to the pan, cooking in a single layer until shrimp turn pink and curl, approximately 2-3 minutes.
06 - Carefully transfer shrimp and oil to a warm clay pot or serving dish and serve immediately with crusty bread for dipping.

# Tips:

01 - Pat shrimp dry before cooking to achieve a better sear and avoid watery oil.
02 - Do not crowd the pan; cook shrimp in batches if necessary to ensure even cooking.
03 - Use room temperature shrimp for optimal sizzling and flavor infusion.
04 - Warm the serving clay pot in the oven before transferring shrimp to keep the dish hot.
05 - Optionally, add a splash of dry Spanish sherry before cooking shrimp for added depth.
06 - Store leftovers submerged in oil in an airtight container in the refrigerator.

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