Category: Appetizers -

Gambas al Ajillo     

Ingredients:
1 lb 41/50 peeled and deveined shrimp
kosher salt
10 cloves garlic, roughly chopped
1 chili arbol, minced
1/2 tsp. smoked paprika
splash of Spanish Brandy

Preparation:
Dry shrimp well with paper towels. Season with salt, chili, and paprika. Allow to rest 10 minutes.

Heat oil and sauté garlic until fragrant. Add shrimp and sauté until cooked through. Don't crowd the skillet, shrimp shouldn't cover more than 3/4 of the bottom. Cook in batches if necessary. When shrimp is pink, add brandy, cook 1 minute more and serve.

Spanish Tapas recipe courtesy of Chef Kevin Quinn and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2024-08-13
Number of visits: 594