Gambes Al’ Ajillo
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Reprinted from "Catalan Food: Culture & Flavors from the Mediterranean."
Copyright ©2018 by Daniel Olivella and Caroline Wright.
Photographs copyright ©2018 by Johnny Autry.
Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
My deepest memories come from playing around in the kitchen as a boy while my mother cooked. The savory aroma of sofregit and the smell of frying garlic always remind me of her, as do the smells in this dish. I like to serve it to guests in small cast-iron skillets with the shrimp and garlic still sizzling. The aromas of garlic and oil waft up from the pan, engulfing your senses.
Super easy
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PrintIngredients
For 1 Batch(es)
Recipe
- 4 t. vegetable oil
- 2 t. extra-virgin olive oil
- 4 medium garlic cloves, thinly sliced
- 8 medium, tail-on shrimp (21/25 count), peeled and deveined
- 1/2 t. adobo seasoning, plus a generous pinch of pimentón (smoked paprika)
- 1 T. finely chopped fresh curly parsley, for serving
Gambes Al’ Ajillo Directions
- In a cold 6-inch cast-iron skillet, stir together the oils and garlic.
- Tuck the shrimp together in a single layer on top. Place the skillet over medium-high heat and sprinkle a generous pinch (about ¼ teaspoon) of adobo seasoning over the shrimp as they begin to sizzle.
- Sear the shrimp until they are pink on one side, about 2 minutes, shaking the pan once or twice to keep the garlic from burning. Use tongs to turn the shrimp and cook until they are bright pink, about 1 minute more.
- Sprinkle with the remaining adobo seasoning and remove the skillet from the heat. Let stand for about 30 seconds, garnish with parsley, and serve the shrimp sizzling in the skillet.
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