Gambas Al Ajillo

I love ordering this meal when we visit our favorite Cuban restaurant in Key West! Gambas al ajillo" is a classic Spanish tapas dish that translates to "garlic prawns" in English, essentially meaning large, juicy shrimp cooked in a flavorful garlic-infused olive oil sauce, often with a touch of paprika and sometimes a splash of sherry, typically served with crusty bread to soak up the delicious sauce; it's a popular choice due to its simple yet intensely flavorful combination of ingredients.  This recipe contains all of my favorite ingredients so it’s no wonder I love this one so much!

You will need:

12 cloves garlic

1 lb  large P&D shrimp, peeled, saving the shells

1/2 cup extra-virgin olive oil

Kosher salt

1/4 teaspoon baking soda

Pinch red pepper flakes, or a 1-inch piece dried guajillo chile

1 1/2 teaspoons sherry vinegar

1 tsp paprika

2 tablespoons chopped fresh parsley leaves

Finely mince 4 garlic cloves and place in large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside. Add shrimp to bowl with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.

Add shrimp shells to skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red, garlic is pale golden brown, and oil is intensely aromatic, about 10 minutes. Oil should be gently bubbling the whole time. When ready, 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 and garlic.

Return flavored oil to skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through, about 2 minutes. Add sherry vinegar, paprika and parsley and toss to combine. Season to taste with salt. Serve immediately.