Spanish | Shrimp in Garlic Tapa (Gambas al Ajillo)
Revised on September 21, 2015
A tasty, quick tapa.
3/4 pound small shrimp, peeled and deveined
kosher sea salt, to taste
5 tablespoons extra-virgin olive oil, Spanish preferred
3 tablespoons thinly sliced garlic
2 tablespoons minced fresh Italian parsley
2 tablespoons Amontillado Sherry (medium-dry)
Sprinkle the shrimp with salt and let sit for 10 minutes. In a skillet, heat the oil. Add the garlic and shrimp, cook until shrimp are almost done, then add the sherry. Cook down a bit. Add the parsley. Serve immediately.
(Ref. Sur La Table's "Gambas al Ajillo" recipe, "Tapas" class.)