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.

20 min7 ingredients 5 steps
Gambas al ajillo cu creveți argentinieni
Creveti argentinieni 8/12 Easy Peel, fara cap, pe farfurie

Instructions

  1. 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.

  2. Dry them well

    Pat the shrimp with paper towel and salt them lightly. Moisture spatters in the hot oil.

  3. 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.

  4. Cook the shrimp ⏱ 2 min 30 sec

    Raise the heat, add the shrimp and cook them 2-3 minutes, until opaque.

  5. 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.

Ready to cook Seriosly?

Authentic taste isn't improvised, it's taken Seriosly.

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7 ingredients 5 steps ~20 min