Sizzling Garlic Shrimp (Gambas al Ajillo)

Introduction :

In Spain, this dish is cooked and served still sizzling in a round earthenware dish called a cazuela. At home, serve it directly from the pan with crusty bread to mop up the heavenly sauce.

Ingredients :

1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 tsp red chilli flakes
1 lb (450 g) shrimp (26 to 30 count), peeled (tails left on), deveined
Salt + freshly ground pepper to taste
2 tbsp each: dry sherry (fino or amontillado), lemon juice
2 tbsp chopped flat-leaf parsley


Heat olive oil and garlic in large skillet over low. When garlic starts to sizzle, add chilli flakes. Cook 1 minute. Add shrimp and salt and pepper to taste. Raise heat to medium-high. Cook, stirring, until shrimp have curled and turned pink, about 3 minutes. Add sherry, lemon juice and parsley. Raise heat to high. Stir to coat evenly with sauce. Serve immediately. Makes 6 to 8 tapas servings