Gambas al Ajillo
Ingredients
- Olive Oil - 3/4 cups (mild flavored)
- Garlic - 6 cloves, whole peeled and lightly smashed with the back of a knife
- Garlic - 6 cloves, sliced thin
- Arbol chile peppers - 6 dried, broken in half
- Bay Leaves - 6
- Shrimp - 1.5 lb raw, peeled, deveined, and butterflied (approximately 42 shrimp if they are the 26-30 size)
- Dry sherry wine - 1.5 cups
- Salt
Instructions
Season the raw shrimp liberally with salt and set aside. Heat oil in large sauté pan over medium heat, add whole cloves of garlic until just starting to turn golden brown, add the sliced garlic stirring until fragrant and turning lightly golden brown. Then add the chile peppers, bay leaves, and shrimp cook stirring until shrimp begin to color but are still raw, add sherry wine. Continue to cook until shrimp are just cooked through, quickly remove from heat. Using tongs remove shrimp from pan and set aside, return sauce with garlic, peppers, and bay leaf back to the stove top, reduce slightly for 30 seconds to 1 minute until the taste of raw sherry wine has softened and adjust seasoning by adding salt if necessary. Remove from heat, pour sauce over shrimp and serve with some crusty bread.
