Gambes a L’Ajillo: Shrimp in Garlic Oil
3-4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
4 tsp
vegetable oil
2 tsp
extra-virgin olive oil
4 md
garlic cloves, thinly sliced
8 md
tail-on shrimp (2½5 count), peeled and deveined
½ tsp
adobo seasoning plus a generous pinch of pimentón (smoked paprika)
1 tbsp
finely chopped fresh curly parsley, for serving
My deepest memories come from playing around in the kitchen as a boy while my mother cooked. The savory aroma of sofregit and the smell of frying garlic always remind me of her, as do the smells in this dish. I like to serve it to guests in small cast-iron skillets with the shrimp and garlic still sizzling. The aromas of garlic and oil waft up from the pan, engulfing your senses.
Directions
- In a cold 6-inch cast-iron skillet, stir together the oils and garlic. Tuck the shrimp together in a single layer on top. Place the skillet over medium-high heat and sprinkle a generous pinch (about ¼ teaspoon) of adobo seasoning over the shrimp as they begin to sizzle. Sear the shrimp until they are pink on one side, about 2 minutes, shaking the pan once or twice to keep the garlic from burning. Use tongs to turn the shrimp and cook until they are bright pink, about 1 minute more.
- Sprinkle with the remaining adobo seasoning and remove the skillet from the heat. Let stand for about 30 seconds and serve the shrimp sizzling in the skillet.
Reprinted from
