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Description
All over Spain, gambas al ajillo and its various versions (made with camarones, or shrimp, or mushrooms for a vegetarian twist) are beloved. And what’s not to love? Sweet, briny prawns (or larger shrimp in the United States) are sautéed with lots of garlic and olive oil, finished with a touch of hot pepper, and ready in less than half an hour. Don’t leave behind the flavorful extra-virgin olive oil, which is perfect for sopping up. Quick! Someone get a crusty loaf for just that purpose.
Ingredients
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1 1/2pounds large shrimp, peeled and deveined (about 20) Salt and black pepper 1/2cup extra-virgin olive oil 8or more large garlic cloves, thinly sliced lengthwise 4small dry red peppers, such as chile de árbol, or ½ teaspoon red-pepper flakes 1/4cup white wine 1/2cup chopped parsley
Directions
Rinse shrimp with cold water and pat dry. Season with salt and pepper on both sides. Heat oil in a wide skillet over medium-high. When oil is wavy, add garlic, hot pepper and a pinch of salt, and turn heat to medium. Let garlic simmer gently without browning, stirring occasionally, for 2 or 3 minutes. Turn heat to high. Add shrimp to pan in one layer, without crowding, and cook for 1 minute. Add wine and let it evaporate, about 2 minutes. Turn shrimp over and cook just until firm and pink, 1 to 2 minutes more. Stir in parsley and transfer shrimp to a serving platter or individual bowls. Pour sauce over and serve immediately.
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