Gambas al Ajillo (Garlic Shrimp) - Gluten-Free
Sizzling shrimp cooked in garlic-infused olive oil with a touch of chili flakes. A classic Spanish tapa made gluten-free by ensuring no breadcrumbs or gluten-containing thickeners are used.
Ingredients
- about 450 g Large Shrimp
- 1/2 cup Olive Oil
- 6 cloves Garlic
- 1/4 cup Dry Sherry
- 1/2 tsp Red Pepper Flakes
- 2 tbsp Fresh Parsley
- 1/2 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare the about 450 g Large Shrimp by peeling and deveining them. Finely mince the 6 cloves Garlic and finely chop the 2 tbsp Fresh Parsley.
- 2Place a 25.4 cm skillet over medium heat. Add the 1/2 cup Olive Oil and heat until it shimmers, about 175°C.
- 3Add the minced garlic and 1/2 tsp Red Pepper Flakes to the hot olive oil. Sauté for about 1 minute, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic.
- 4Add the prepared about 450 g Large Shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
- 5Carefully pour in the 1/4 cup Dry Sherry. Allow it to bubble and simmer for 1 minute, scraping up any bits from the bottom of the pan.
- 6Remove the skillet from the heat. Stir in the chopped 2 tbsp Fresh Parsley and 1/2 tsp Salt.
- 7Serve the Gambas al Ajillo immediately directly from the skillet.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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