Gambas al Ajillo
163kcal30.5g protein3.7g fat2.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains shellfish · sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, fish — check the label
Restrictions
ContainsshellfishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (dried chile) · dairy (dried chile) · egg (dried chile) · peanut (dried chile) · tree nut (dried chile) · sesame (dried chile) · soy (dried chile) · fish (dried chile)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Pescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 500 g | large shrimp (peeled and dried) |
| ½ cup | olive oil |
| 8 clove | garlic (thinly sliced) |
| 2 unit | dried chile |
| ¼ cup | parsley (chopped) |
| 1 tsp | salt |
Steps
- fry3 mingarlic pale gold and fragrantWarm the olive oil with sliced garlic and dried chile until the garlic is just beginning to turn pale gold. Do not wait for deep browning; garlic continues cooking after the shrimp enter and bitter burnt slices dominate the simple sauce.
- sear4 minshrimp just opaque and curledSeason the dry shrimp and add them in a single layer to the hot garlic oil. Cook rapidly, turning once, until just opaque. Pull them before they form tight circles; residual heat in the oil keeps cooking them at the table.
- top1 minsizzling hotRemove from the heat, scatter with parsley and serve immediately in the hot cooking dish. Bring bread for the garlic-chile oil; it is an integral part of the tapa, not leftover frying fat.