Gambas Al Ajillo Recipe
White gulf shrimp, shaved garlic, dried Arbol chili, bay leaf, sherry, butter, parsley, roasted red bell pepper
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Ingredients
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Appetizers & Small Plates
Method
Appetizers & Small Plates
Mise en place
Pat the shrimp dry with paper towels to remove excess moisture. Ensure garlic is shaved thinly, peppers are diced, and all ingredients are measured and ready.
Melt butter and scent the pan
In a large skillet over medium heat, melt the butter. Add the shaved garlic and sauté just until fragrant, about 30–60 seconds. Do not brown the garlic.
Cook the shrimp
Increase heat to medium-high. Add the shrimp in a single layer and cook until pink and just curled, about 2–3 minutes. Flip halfway through for even cooking.
Deglaze and reduce
Pour in the sherry to deglaze the pan, scraping up any browned bits. Let it simmer for about 2 minutes until slightly reduced and flavorful.
Add peppers and finish cooking
Stir in the roasted red bell pepper and cook for 1–2 minutes until heated through and cohesive with the shrimp. Remove the bay leaves and any whole arbol chiles.