Gambas al Ajillo


15 ea                Shrimp, 71-90 (any size can be used, we prefer these cause they are a bit sweeter)

4 ea                  Garlic cloves, sliced very thin

1/4 t                 Chili flake

½ c                  Extra Virgin Olive Oil

1 ea                  Lemon

tt                      Salt and Pepper

Baguette for dipping

  1. Warm the Olive oil over medium heat until it begins to shimmer, season the shrimp and gently place them in the oil.
  2. Add the Garlic and Chili flake as well as a squeeze of lemon juice being sure to not drop any seeds.
  3. Let simmer for roughly 3 min (longer if you use larger shrimp)
  4. Carefully transfer to an oven safe crock and roast for 2 min at 450
  5. While Gambas is in the oven, drizzle Baguette with Olive oil and grill quickly
  6. Enjoy!

(note: if you have cast iron cookware the whole recipe can be done on stovetop)

Filed in: News, NOLA Flavor

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