Living 2 Eat |

This is a very simple dish that I grew up with and that I now make for my family.  It is a typical dish served in Spain, although every home and restaurant adds their own little touch that makes it different wherever you go.  I lived in Madrid for 4 years - from ages 6 to 10 and we still eat this meal.  Great for working parents since it is so simple and fast.  Just serve with chunks of French baguette to sop up the oil and a side salad of lettuce, tomato and thinly sliced onion with oil and vinegar dressing. Enjoy!

Ghislaine Miller

Owner/Baker

Laine’s Cornerstone Kitchen, Inc.

www.LainesKitchen.com

Gambas al ajillo (Garlic shrimp)

1.25 pounds small to medium shrimp with tails on

Extra virgin olive oil

4 large garlic cloves, peeled and coarsely sliced

1/4 tsp dried chili flakes or to taste

1 tbsp minced parsley

Salt

Rinse shrimp and pat dry.  Put in a bowl and sprinkle generously with salt.  Mix shrimp in salt to make sure they are evenly covered.  Let sit for 5 to 10 minutes at room temperature while you prepare the garlic.

Pour a 1/3 to 1/2 cup of extra virgin olive oil (I use Spanish - Carbonell - and we love to dunk so we use 1/2 cup) into a saute pan.  Heat oil over medium high heat.  Add garlic slices and lower heat to medium.  Saute garlic until just slightly golden and soft.  Remove from pan and set aside.  Raise heat to medium high, add shrimp and dried chili flakes.  Cook stirring occasionally until shrimp are cooked through and pink - approximately 3 to 5 minutes depending on size of shrimp.  Add the garlic back to the pan for the last minute of cooking.  Sprinkle with minced parsley and serve immediately with that crusty baguette and tossed salad.

Servings:  4 as a meal, 6 - 8 for appetizer or tapa portion.