Gambas al Ajillo (Sizzling Shrimp with Garlic and Parsley)

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Oh, these shrimp.

They are, omigodhowdoiexpressthis, the most deliciously yummy shrimp.

It may have something to do with the fact that they are cooked in a pan of hot, sizzling, garlicky, spicy olive oil

But who really cares about that?

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If you have good shrimp, fresh or frozen mind you, this dish is perfect for a lazy weekend dinner. I don’t say it’s best for the weekend because it takes all day to prepare. Not because this dish needs to simmer for 8 hours on the stove.

No, I say it’s good for the weekend because, well…

It goes best with a beer, of course.

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My favorite is Sunshine Wheat, made locally in Fort Collins, CO… it’s light, but not bitter, full of wheaty deliciousness.

This is, in fact, a SUPER quick dish to throw together. As long as your shrimp are peeled and deveined (and thawed if you started off with frozen, of course), this dish is 10 minutes in the making. It’s simply a few cloves of garlic chopped together with some parsley, thrown into hot oil along with bay leaves and dried chiles. The shrimp are cooked in this fragrant, spicy oil until just tender and cooked though. Serve directly from your pan, if you want, just remember to throw down a towel so you don’t burn your table.

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Another thing? This dish isn’t made with any purely “summer only” ingredients. So make this in the dead of winter, serve with cold beers… and tell me you don’t feel like you’re sitting on the beach somewhere. I certainly felt that way, and I live 1100 miles from the nearest beach.

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Gambas al Ajillo (Sizzling Shrimp with Garlic and Parsley)

Adapted from Saveur
Serves 4

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Serve with plenty of crusty bread to soak up the spicy oil.

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Gather:
1 cup olive oil
8 cloves garlic, coarsely chopped
1/3 cup flat leaf parsley, coarsely chopped
4 bay leaves (fresh or dried)
4 dried chiles, such as chile de arbol
1 teaspoon kosher salt
2 pounds shrimp, peeled and deveined with tails on
crusty bread, to serve

Prepare:
Pour the olive oil into a large, heavy pan. Heat over medium until the oil is fragrant, about 3 minutes. Add the garlic, parsley, bay leaves, and chiles to the oil. Heat, stirring frequently, until the oil is fragrant and sizzling, about 2-3 minutes. Add shrimp to pan, and cook for 3 minutes, or until just tender. Do not overcook shrimp. Serve immediately, with bread to soak up the oil.

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Maps & Atlases / Solid Ground

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5 thoughts on “Gambas al Ajillo (Sizzling Shrimp with Garlic and Parsley)

  1. hahahaha….i don’t know why but scrolling down and seeing that pic of a beer can made me laugh. out loud.

    and this looks DIVINE. Erm….they sell bombass shrimp at Whole Foods. I could pack a pan and we could make this. just sayin….

    and let’s be honest here, i am going to wear the same thing for 3 days….so I will have room for cookery.

    PS– THREE DAYS!!!!!!!!!!!!!!!!

  2. Pingback: The Hippie Transformation is Complete (Homemade Laundry Detergent) «

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