Shrimp al Ajillo

Our favorite tapa from Cadiz…tiny fresh shrimp

flash-cooked in olive oil with chili peppers and garlic.

It just doesn’t get any better. Make sure you have plenty

of crusty bread for sopping up the sauce.

1 pound of small shrimp, peeled

2 tablespoons of fresh garlic, minced

1 dried chipotle pepper, pulverized

1 tablespoon of sherry or brandy

Pour about a half cup of olive oil in a saute pan

and heat. Add the garlic, shrimp, and chile pepper,

stirring constantly for three minutes or until garlic

is light golden brown. Stir in your preferred spirit

and cook a moment more. Add sea salt to taste,

turn out into a large flat bowl and pass the bread.

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