Receta de seriouseats.com
YouTube Video: Helen Rennie
1 lb. shrimp frozen and shell on. (25 shrimp)
4 cloves of garlic
1/2 cup of olive oil
3/4 tsp. Kosher salt
red chili flakes to taste
1 bunch parsley
- defrost the shrimp in cold water for 30 minutes and change water half way
- crush 1 garlic cloves to infuse into the olive oil
- grate one garlic clove and use it to marinate the shrimp
- slice thinly the remaining 2 cloves to fry in oil
- chop the parsley
- peel shrimp but don’t discard the peel
- place the defrosted shrimp and peel in double layer of paper towels to prevent oil splatters when frying
- put the dried shrimp into a bowl.
- add the grated garlic, 3/4 tsp. of salt and mix it all very well with your hands.
- Let the shrimp sit for 15 to 20 minutes
- Put the shrimp peels into a 10 inch stainless steel skillet.
- Add half a cup of olive oil and cook over medium heat until shells are golden, about 10 minutes
- Add red chili flakes to taste.
- Stir shells to make sure they toast evenly
- Strain the oil and shells into a bowl.
- Discard the peel and return the oil to the skillet
- Add the sliced garlic to the oil over medium heat until they start to turn golden
- Turn heat to medium low and add the marinated shrimp
- Spread them out so each shrimp touches the pan
- Cook for one minute without shaking
- Flip each shrimp and cook for one more minute
- That’s it! Just two minutes on LOW heat.
- inmediately remove them from the pan to stop the cooking
- Give them a squirt of lime
- pour all the garlic oil on top
- Sprinkle with the parsley and a pinch of salt
Gambas al ajillo is one of the most classic Spanish tapas, and for good reason. Big, sweet shrimp are marinated with salt and garlic, before cooking in olive oil. The shrimp are tender, and the flavorful oil is perfect for sopping up with crusty bread, or drizzling over rice. Here, we toast shrimp shells in the oil first to build flavor, before straining them out and cooking the shrimp with a little sherry vinegar. When the shrimp are done, you’ll want to slurp up the remaining oil. We’d do the same.
- YIELD:Serves 2 as a main course or 3 to 5 as an appetizer
- ACTIVE TIME:30 mintues
- TOTAL TIME:30 minutes
- 12 cloves garlic
- 1 pound large frozen shrimp, peeled, shells reserved
- 1/2 cup extra-virgin olive oil
- Pinch red pepper flakes, or a 1-inch piece dried guajillo chili
- 2 tablespoons chopped fresh parsley leaves
Finely mince 4 garlic cloves and place in large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
Add shrimp to bowl with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
Add shrimp shells to skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red, garlic is pale golden brown, and oil is intensely aromatic, about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through, about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.