In Spain, gambas al ajillo is a favorite tapa, served sizzling hot in shallow earthenware casseroles called cazuelas. Good crusty bread is a must for dunking in the sauce. This recipe is from Tapas and More Great Dishes of Spain by Janet Mendel.
Recipe courtesy of iVillage member canarybird
|3/4 pound small shrimp in their shells||1 small dried red chili pepper, seeds removed and halved, or 1/4 tsp crushed red pepper flakes|
|Salt||1 tablespoon lemon juice|
|Paprika, preferably Spanish||1 tablespoon dry white wine (vermouth is fine)|
|4 tablespoons olive oil||2 tablespoons minced parsley|
|4 garlic cloves, sliced|
Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika.
Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole.
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