Description
Gambas al Ajillo
Ingredients
- 1 garlic clove, unpeeled
- 1/2 cup extra-virgin olive oil
- 1 baguette, sliced into 1/2-inch-thick slices
- 1/4 cup extra-virgin olive oil
- 1/2 clove garlic, finely sliced
- 1 whole dried gundillas chile*
- 1 pound medium shrimp, peeled, tails left intact, and deveined
- Juice of 1/2 lemon
- 1 teaspoon fresh parsley, chopped
- *Hot chile pepper. Red pepper flakes are a good substitute—use a pinch (1/8 teaspoon).
Directions
- Preheat oven to 350°F.
- Wrap garlic clove in foil and roast until soft, 30 to 35 minutes. Unwrap and let cool. Peel cloves and place in blender. Add olive oil and blend until emulsified.
- Spread baguette slices on baking sheet. Lightly brush each slice with roasted garlic oil. Bake until golden brown, 13 to 15 minutes.
- In large non-stick pan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and chile and sauté until garlic begins to turn golden brown around edges, 3 to 4 minutes. Add shrimp and sauté in 2 batches, turning, until golden brown and just cooked through, 2 to 3 minutes. Transfer to large bowl, sprinkle with lemon juice, and toss with parsley. Serve warm with garlic toasts.
