- The recipe below serves four people.
- 8 Shrimp (16-20 count)
- 1/4 cup fresh parsley, minced
- 1 large head garlic, minced
- Pinch saffron
- 1 dried pepper, "Chile Arbol"
- Extra virgin olive oil
- = ounce dry sherry
- Salt & pepper to taste
Peel Shrimp. Leave the very end of the tail on. Cut along the back of the shrimp tail 1/8-inch and remove vein. Clean and set aside in cold water. Mince garlic, parsley. Heat olive oil in a small saucepan. Pour enough olive oil so that it is about < inch deep in the pan. Add one tooth of garlic. Use moderate heat to raise the temperature slowly. When the garlic tooth begins to sizzle, lower the heat slightly and add the minced garlic, parsley, saffron and shrimp. Break the dried pepper in half and toss it in the pan. Salt and pepper to taste. Use a spoon to gently to stir the ingredients, turning the shrimp over to cook evenly. The heat should be high enough for the ingredients to sizzle, but so high that the oil smokes and burns the ingredients. Add the dry sherry towards the end when the shrimp have changed color and are just about ready. Cooking time should be about 5 minutes. Transfer ingredients to a deep plate and serve immediately.
This is traditional cooked in a heat resilient ceramic bowl and is served sizzling. To reproduce this sizzling presentation you can preheat the ceramic bowl in the oven and transfer ingredients to it when ready. Be sure to have ready a wide brim serving plate on which to place and carry the hot ceramic bowl. An oven pad placed between the bowl and the serving plate is advised.
Albariqo from the Rias Baxias in Spain. (White)
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Source: From El Meson Restaurant
Submitted By: Meryl
Gambas al Ajillo