Gambas al Ajillo

If you have ever been to a Spanish tapas bar, then you surely have tried the famed Gambas al Ajillo. I first encountered this dish many years ago when I was staying in Barcelona. I was young and so enchanted with my first carafe of sangria. I felt impassioned and full of wonder at everything that lay before me, both literally and figuratively. One of those blessed things that lay directly in front of me was my first plate of Gambas al Ajillo. I promptly decided that this would be a dish I would eat the rest of my life. It is simple, but so very powerful. It brings to mind those incredible monosyllabic responses cowboys use to convey everything that needs to be said with just one word.

I first found a recipe for garlic shrimp a year after my Spanish sojourn in the San Francisco Chronicle. I have adapted it slightly, but it has proven to be one of my favorite recipes over the years. It is the kind of recipe that anyone could make, and I literally mean anyone. It is just having the confidence that you could not possibly screw this one up- unless you decide to overcook the shrimp, but why would you? One of the wonderful things about this recipe is the sheer speed with this can be prepared—which is why it is a standby company dish. I have had good luck with frozen shrimp, but the most successful incarnations of this dish are with fresh shrimp. I often buy my shrimp for $2.99 (!) a pound in NYC’s Chinatown. This dish is wonderful with a simple arugula and cucumber salad and most importantly, a loaf of crusty bread to absorb the incredible pan juices. Make sure to have the freshest garlic possible, as it is one of the only ingredients, and you may want to invest in a good sherry for this one—you will use it in your repeat performances of this recipe, I promise!



Adapted from The San Francisco Chronicle

Ingredients:

1/4 cup extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon red pepper flakes (or to taste)
1 pound small shrimp, shelled
2 tablespoons amontillado (medium-dry) sherry
2 tablespoons lemon juice
1 teaspoon paprika
2-3 tablespoons minced fresh flat leaf Italian parsley
salt and pepper to taste

1 baguette, slightly toasted

Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 4 servings as a starter/ 2 as main course

Season the shrimp with salt and pepper. In a large sauté pan, heat the oil with the garlic and red pepper flakes for one minute or until garlic begins to sizzle. Add the remaining ingredients and cook over medium heat for two-three minutes until the shrimp turns pink. Remove from the heat and sprinkle with parsley. Serve immediately with a warm baguette.

Note: You may want to double all of the ingredients (except for the shrimp) if you want extra sauce for the bread.