Sizzling Garlic Shrimp
Gambas al ajillo recipe
Wine and food pairing: The rich and creamy elegance of our Carneros Cuvée is a wonderful contrast to the slightly spicy and pungent garlic shrimp! The secret to success with garlic shrimp is very fragrant olive oil that is not too heavy in texture, and a cooking vessel that conducts heat slowly and can be presented at the table for dipping bread. Think deep cast-enamel skillet.
Pair with Carneros Cuvée
Serves 4 or 5 as a tapa, 2 or 3 as a light main course
1 1/4 pounds small shrimp, peeled and deveined
Coarse salt (kosher or sea)
1-cup fragrant extra-virgin olive oil
6 large garlic cloves, finely chopped
1/2 small dry red chile, such as arbol, crumbled
2 to 3 tablespoons minced fresh flat-leaf parsley
Country bread, for serving
- Pat the shrimp dry with paper towels, then sprinkle salt over them.
- Place the olive oil and garlic in a 10 to 11 inch earthenware cazuela and heat over medium-low heat until the oil shimmers and the garlic begins to sizzle gently. Cook until the garlic is very fragrant but not colored, 2 to 3 minutes, reducing the heat if necessary. Add the chile and stir for a few seconds. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes.
- Season with salt to taste, stir in the parsley, and cook for a few seconds longer. Serve the shrimp in the cazuela with plenty of French bread alongside.