Spanish-Style Shrimp with Garlic and Olive Oil

配料

1 pound large (26/30 per pound) shrimp, peeled, deveined and patted dry

Kosher salt

½ cup extra-virgin olive oil

1 teaspoon smoked paprika

½ teaspoon red pepper flakes

6 medium garlic cloves, thinly sliced

2 tablespoons finely chopped flat-leaf parsley, plus more to serve

Lemon wedges, to serve

Optional garnish: Flaky sea salt

步骤

In a medium bowl, toss the shrimp with 1 teaspoon salt. In a 12-inch skillet, combine the oil, paprika, pepper flakes and garlic. Cook over medium, stirring occasionally, until the mixture is fragrant and rust-colored and the garlic is golden brown, about 2 minutes.

Add the shrimp in an even layer and cook without stirring until pink on the bottoms, about 1 minute. Flip each shrimp and cook until opaque throughout, about 1 minute longer. Off heat, stir in the parsley. Transfer to a wide, shallow serving dish and serve with lemon wedges.

备注

Gambas al ajillo, or shrimp with garlic, is one of the best known Spanish tapas. Briny-sweet shrimp are gently cooked in a generous amount of olive oil infused with toasted garlic and, oftentimes, dried red chilies. The dish comes together quickly and easily, and with just a handful of ingredients, many of which you probably already have in the kitchen. In our rendition of gambas al ajillo, we add smoked paprika and pepper flakes, as well as finishing touches of parsley and lemon wedges. Feel free to use shrimp that are slightly larger or smaller, but be sure to adjust the cooking time. Serve crusty bread alongside for dipping into the flavorful oil.