Gambas al AjilloGambas al Ajillo
Serves 4 • Preparation Time 25 min.
Ingredients Directions Directions cont ‘d
20 shrimp, peeled and devienedsalt & pepper2 tsp olive oil4 cloves garlic, thinly sliced1 cup Sherry2 pinches red pepper flakesleaves from 4 sprigs of thyme1 tbsp unsalted butter1. Lightly rinse the shrimp under cool running water. Drain and pat drywith paper towels. Lightly season the shrimp with salt and pepper.2. In a saute pan, heat the olive oil over high heat. Add the garlic andshrimp and sear for about three minutes, turning once or twice, or untilthe garlic is lightly browned. Add the sherry to the pan, being careful incase it ignites (if it does, remove the pan from the heat and the flameswill subside quickly). Stir in the pepper flakes and thyme and cook a fewminutes longer, or until the shrimp is cooked through and pink.3. Using a slotted spoon, transfer the shrimp to a serving dish and leavethe sherry in the pan. Still over high heat, reduce the sherry for 7-10 min-utes, or until it become a glaze.4. Add the butter to the pan, swirling it over medium heat until melted.Return the shrimp to the pan, toss with the glaze, and serve immediately.
By Barcelona Cookbook via Big Bold Beautiful Food
Copyright Kate Marie PaperieCopyright Kate Marie Paperie