Gambas al Ajillo (Dairy-Free Garlic Shrimp)

Ingredients

• about 450 g Shrimp, peeled and deveined
• 1/4 cup Olive Oil
• 6 cloves Garlic, minced
• 2 tablespoons Dry Sherry
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Red Pepper Flakes
• 2 tablespoons Fresh Parsley, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium-high heat, which is about 190°C. Add the 1/4 cup of olive oil to the skillet.
2. 2Add the 6 cloves of minced garlic to the hot olive oil. Sauté for 1 minute, stirring constantly, until the garlic is fragrant but not browned. You should smell a strong garlic aroma.
3. 3Add the about 450 g of shrimp, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of red pepper flakes to the skillet. Cook for 2-3 minutes per side, turning the shrimp once, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
4. 4Pour in the 2 tablespoons of dry sherry. Let it bubble and simmer for about 30 seconds, allowing the liquid to reduce slightly.
5. 5Remove the skillet from the heat. Stir in the 2 tablespoons of fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
6. 6Serve the Gambas al Ajillo immediately.

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