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Shrimp al Ajillo

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Shrimp al Ajillo

6 garlic cloves

1 pound large shrimp, peeled, deveined, reserve shells

¼ cup extra virgin olive oil

¼ teaspoon baking soda

Pinch red pepper flakes

1 teaspoon sherry vinegar

Kosher salt

Italian parsley, chopped

 

Place the shrimp in a bowl.  Finely mince 3 garlic cloves and add to the shrimp along with a pinch of salt, baking soda and 1 tablespoon of the oil.  Thinly slice remaining garlic cloves and set aside.

In a sauté pan over medium-low heat, add the remaining oil, shrimp shells and pepper flakes. Set over medium-low heat and cook, stirring occasionally, until shells are deep ruby red and oil is intensely aromatic, about 5-6 minutes. Strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible.  Discard shells.

 

Return flavored oil to skillet and heat over medium-high heat until shimmering.  Add the shrimp and garlic and cook, stirring about 2 minutes.  Add sherry vinegar and parsley and toss to combine.  Season to taste with salt. Serve immediately.