Spanish-Style Shrimp in Oil (Gambas al Ajillo)
Ingredients
1 ½ lbs.
peeled and deveined 16-25 ct. tail-on raw shrimp
1 tsp.
kosher salt, plus more to taste
1 ¼ cups
Kowalski's Extra Virgin Olive Oil
¼ cup
thinly sliced garlic (approx. 12-15 cloves)
1
red Fresno pepper, seeded and finely chopped
½ cup
finely chopped fresh Italian parsley, plus more for garnish
2 tbsp.
dry sherry (not cooking sherry)
1 tsp.
finely grated lemon zest, plus more for garnish
- freshly ground Kowalski's Black Peppercorns, to taste
- crusty artisan bread, for serving
Directions
- In a large mixing bowl, toss shrimp with 1 tsp. salt; let stand for 10 min.
- In a large cast iron skillet, combine olive oil and garlic over medium-low heat; cook, stirring occasionally, until garlic is very fragrant and starting to brown (8-10 min.).
- Add Fresno pepper to the skillet; cook and stir until fragrant (15-30 sec.).
- Add shrimp; cook and stir until shrimp are barely pink (3-5 min.).
- Stir in parsley, sherry and zest.
- Remove pan from heat; let stand until shrimp are cooked through and opaque (about 5 min.).
- Season to taste with salt and pepper.
- Garnish with parsley and zest; serve shrimp in the skillet with crusty bread at the table for passing.
Tasty Tip:
- The crusty bread is a must for sopping up every bit of briny, garlicky oil.
