Mother Pepa's Garlic Shrimp |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Gambas al Ajillo Mamá Pepa I received an e-mail from María Jesús Davis, who resides in Washington, D.C., but is inordinately proud to be a native of Jerez de la Frontera in Andalucía. Writing in charming Andalusian colloquial Spanish, she says, I am Jerezana to the bone, and I hope you like my mother's recipe, which is very simple to understand because I get bored when cooking gets complicated. Gambas al ajillo, a staple in most tapas bars, takes on a new twist and a haunting flavor with the addition of medium-dry amontillado sherry, which also comes from María Jesús's hometown. She advises, Be sure to provide plenty of bread to sop of the sauce. It's to die for! Ingredients:
3/4 pound small shrimp, shelled |
kosher or sea salt |
5 tablespoons extra virgin olive oil |
3 tablespoons minced garlic |
2 tablespoons minced fresh parsley |
2 tablespoons amontillado (medium-dry) sherry |
Directions:
1. Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and stir until they are opaque. Add the sherry, salt to taste, and cook over medium heat for a minute or two until the sherry evaporates and the sauce thickens slightly. Serve immediately, in the casserole.
2. La Cocina de Mamá, by Penelope Casas, Broadway Books
|
|