Gambas al Ajillo (Garlic Shrimp)
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Gambas al Ajillo (Garlic Shrimp)

"A truffle shaver gets your garlic nice and thin. And it's better than using a razor blade like Paulie in Goodfellas!" — Rachael Ray

Ingredients

  • 1 ½ lb. large shrimp (with shells and preferably heads)

  • 1 tsp. kosher salt

  • ½ tsp. baking soda

  • ½ cup olive oil

  • 1 large bay leaf

  • 1 fresh red finger chile, halved lengthwise, or 1 tsp. crushed red pepper

  • 6 cloves garlic, very thinly sliced (I use a truffle shaver)

  • A shot (3 tbsp.) of Spanish brandy or good-quality sherry or 1 tbsp. sherry vinegar

  • A handful of fresh flat-leaf parsley, chopped

Preparation

  • Step 1

    Remove the shells and heads from the shrimp; reserve. Devein the shrimp, rinse, and pat dry. In a bowl, toss the shrimp, salt, and baking soda (for crispy shrimp).

  • Step 2

    In a large skillet, heat the oil over medium. Add the shrimp shells and heads, bay leaf, and chile. Cook, stirring often, until the shells are toasted, 6 to 7 minutes. Strain (discard the shells and heads) and return the oil to the pan. Add the garlic and swirl for 1 to 2 minutes. Add the shrimp and turn up the heat a bit. Toss until the shrimp are opaque in the center, 2 to 3 minutes more. Add the brandy and parsley. Serve immediately.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...