Gambas al Ajillo: Sautéed Shrimp with Garlic, Sherry and Parsley
For 4
2 pounds shrimp, peeled
3 tablespoon olive oil
2-3 cloves or garlic, minced
¼ cup dry sherry
¼ cup of fish stock
Salt and pepper
1 tablespoons chopped parsley
Heat olive oil in a sauté pan over medium high heat. Add garlic, stir and cook for a
few seconds. Add shrimp and season with salt and pepper. Sauté for 2 to 3 minutes.
Deglaze pan with sherry, then add stock. Continue to cook for 2 minutes. Add
chopped parsley, toss and divide between small Spanish clay cazuela dishes.
For 4
2 pounds shrimp, peeled
3 tablespoon olive oil
2-3 cloves or garlic, minced
¼ cup dry sherry
¼ cup of fish stock
Salt and pepper
1 tablespoons chopped parsley
Heat olive oil in a sauté pan over medium high heat. Add garlic, stir and cook for a
few seconds. Add shrimp and season with salt and pepper. Sauté for 2 to 3 minutes.
Deglaze pan with sherry, then add stock. Continue to cook for 2 minutes. Add
chopped parsley, toss and divide between small Spanish clay cazuela dishes.