Gambas al ajillo with Argentinian shrimp
All the flavor is in the garlic-infused oil. Argentine shrimp, sweet and tender, is the classic choice for this recipe.
Instructions
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Thaw and peel
Put the shrimp covered in the fridge, about 12 hr. Alternatively, for faster thawing, hold them for about 10 minutes under running cold water. The easy-peel cut makes shelling easy: keep the tails.
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Dry them well
Pat the shrimp with paper towel and salt them lightly. Moisture spatters in the hot oil.
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Infuse the oil ⏱ 2 min 30 sec
Heat the olive oil with the sliced garlic and chili over medium-low heat, 2-3 minutes, until the garlic turns pale golden. Don't let it burn.
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Cook the shrimp ⏱ 2 min 30 sec
Raise the heat, add the shrimp and cook them 2-3 minutes, until opaque.
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Serve
Scatter over the parsley and serve straight from the pan, with bread for the garlicky sauce.
Good to know
Burnt garlic turns bitter, keep the heat low while it infuses. The leftover oil is excellent over pasta or vegetables. The product contains crustaceans and sulfites.
Frequently asked questions
What is gambas al ajillo?
It is a Spanish tapas dish of shrimp cooked in olive oil infused with garlic and chilli. All the flavour is in the oil, and rustic bread is there to mop up the sauce.
Why does the garlic oil turn bitter?
Because burnt garlic goes bitter. Keep it over medium low heat for 2 to 3 minutes, until pale golden, and do not let it darken.
How long do you cook Argentinian shrimp?
Just 2 to 3 minutes, until opaque, once the oil is infused. The Argentinian Easy Peel Shrimp 8/12 are large and sweet, so they need no more.
How do I thaw Argentinian shrimp?
Keep them covered in the fridge for about 12 hours or, faster, about 10 minutes under cold running water. Then pat them dry with paper towel so they do not spatter in the hot oil.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Gambas al ajillo with Argentinian shrimp
Gambas al ajillo with Argentinian shrimp
All the flavor is in the garlic-infused oil. Argentine shrimp, sweet and tender, is the classic choice for this recipe.
Notes
Burnt garlic turns bitter, keep the heat low while it infuses. The leftover oil is excellent over pasta or vegetables. The product contains crustaceans and sulfites.
