Shrimp Al Ajillo
2 pounds large raw shrimp, peeled and deveined, tail-on
kosher salt, to taste
3 tablespoons extra virgin olive oil, preferably Spanish
7 garlic cloves, sliced thin on a Japanese mandolin
1 teaspoon smoked paprika
pinch red crushed chili flakes, if desired
3 tablespoons dry sherry
1 teaspoon sherry vinegar
4 tablespoons finely chopped parsley
For serving:
Baguette, cut into ¾-inch thick slices on a bias
olive oil, as needed
kosher salt and freshly ground black pepper, to taste
Toast the Baguette:
Preheat your oven to 375˚F. Line a baking sheet with parchment paper. Arrange the baguette on the tray in a single layer. Drizzle with olive oil and season with kosher salt and freshly ground black pepper. Bake until golden brown and crispy.
To make the Shrimp al Ajillo:
season the shrimp with salt and set aside.
Heat the oil in a large sauté pan over medium heat until it shimmers. Add the garlic and chili flakes (if using) and cook, shaking the pan, until the garlic begins to turn golden brown. Add the shrimp and smoked paprika. Toss to evenly coat everything and cook until the shrimp turn opaque and are just cooked through. Add the sherry wine. Remove from the heat, add the sherry vinegar and parsley. Toss well. Taste for seasoning. Serve the shrimp spoon over a few slices of the toasted baguette.
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