Gambas al Ajillo
- Yield servings
A traditional Spanish shrimp tapas dish from Iron Chef Jose Garces featuring guindilla chili peppers.
This base of Gambas al Ajillo is combination of shrimp, which is low and calories and saturated fat, with garlic, a healthy antioxidant, and the Spanish guindilla pepper. Guindilla peppers are medium-hot chiles that originated in Spain’s Basque County. The peppers get their heat from capsaicin, which is found in the seeds. Capsaicin is said to help speed up the metabolism – which we can use when we love to eat! —Jose Garces
- 1 pound (26-30) shrimp peeled and de-veined, tails removed
- 6 guindilla chiles, broken open
- 10 cloves of garlic, mined
- 2 cups extra virgin olive oil, enough to cover half way up the shrimp
- Salt to taste
- 1/2 bunch parsley, finely chopped
- 2 ounces lemon juice
- In a fire proof dish, large enough to lay out the shrimp in one layer (preferably a cazuela) add the oil, lemon juice, garlic and chilies.
- Place over a high flame until it starts to sizzle.
- Season the shrimp with a little salt and add them into the oil in one layer.
- Cook them for about 20 seconds a side then flip them over. Sprinkle with a little parsley and serve.
—Recipe by Jose Garces