Gambas al Ajillo

Name: Gambas al Ajillo
Total time: 30 min
Ingredients: 1 1/2 pounds shelled and deveined large shrimp, tails intact; Kosher salt; 1/4 cup thinly sliced garlic; 1 1/4 cups extra-virgin olive oil; 1 small dried hot red chile, seeded and crumbled; 1/2 cup minced parsley; 2 tablespoons dry sherry, such as manzanilla; 1 teaspoon finely grated lemon zest; Crusty bread, for serving

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Total: 30 minutes

Servings: 4

Author : Anya von Bremzen

Ingredients

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1 1/2 pounds shelled and deveined large shrimp, tails intactKosher salt1/4 cup thinly sliced garlic1 1/4 cups extra-virgin olive oil1 small dried hot red chile, seeded and crumbled1/2 cup minced parsley2 tablespoons dry sherry, such as manzanilla1 teaspoon finely grated lemon zestCrusty bread, for serving

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Instructions

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Step 1

In a large bowl, toss the shrimp with 1 teaspoon of kosher salt and let stand for 10 minutes.

Step 2

Meanwhile, in a 9- to 10-inch enameled cast-iron skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 10 minutes. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds.

Step 3

Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table.