Gambas al Ajillo

From the kitchen of Carly

Twenty garlic cloves turn nutty and golden in olive oil, then mingle with plump shrimp and a whisper of brandy. The heat from crumbled chile de árbol lingers on your tongue. Spanish simplicity at its finest, ready in minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup olive oil
  • 120 garlic cloves, thinly sliced
  • 120 large shrimp, peeled, deveined
  • 11 chile de árbol, crumbled
  • 12 teaspoons brandy
  • 1Kosher salt
  • 1Finely chopped parsley (for serving)

Instructions

  1. Heat oil in a large skillet over medium-high until hot but not smoking. Add garlic and cook, stirring constantly to keep from burning, until golden, about 1 minute.

  2. Add shrimp and chile de árbol to skillet and cook, tossing constantly, until shrimp are cooked through, about 2 minutes. Add brandy and cook, continuing to toss constantly, 1 minute; season with salt.

  3. To serve, divide shrimp among plates and scatter parsley over top.