Gambas al Ajillo (garlic shrimp) is a famous Spanish tapas recipe that is mesmerizingly delicious. These are the ingredients:
- About a pound of frozen shrimp (roughly 25), heads and tails off, medium or large
- 10 large cloves of garlic
- Half a cup of olive oil
- 1 tsp of red pepper flakes
- 1 tsp salt
- 1 tsp baking soda
- Dry sherry, either a quarter cup or a third of a cup
- Lemon juice
- Black pepper
- Chopped parsley for garnish
The first step is to finely chop the garlic, and add it to the olive oil.
Then let the shrimp marinate for a while. The longer they marinate, the more garlicky they’ll be, but 30 minutes is fine. This is also when you add the salt and the baking soda. The baking soda helps keep the shrimp crunchy, and together, the salt and baking soda help the shrimp retain their juiciness.
Next, remove the shrimp and dump everything else in the pan. Cook the garlic for about five minutes on medium-high heat to bring out more of the flavor.
Next, add the red pepper flakes, and cook for another minute or so.
Add in almost everything else – the shrimp; the sherry; the pepper (to taste); the lemon juice (again, to taste). Don’t overcook the shrimp! About 4 minutes on the medium-high heat should be good enough.
That’s plenty of time to chop the parsley for the garnish.
Then add the parsley and you’re done. The shrimp are delicious, but the oil is too – it’s incredibly flavorful, and perfect for mopping up with a baguette.