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Spanish | |
| 1/4 cup Spanish extra-virgin olive oil 2 garlic cloves, peeled and smashed 1 to 3 chiles de árbol, seeds removed and sliced thin 1 pound 21/25 shrimp (gambas), peeled and deveined Kosher salt | |
| Coat a cazuela, heavy-duty sauté pan or Dutch oven with 2 tablespoons of the olive oil and heat over medium-high heat. Add the garlic and sliced chiles de árbol and cook, stirring frequently, until fragrant. Add the shrimp, a pinch of salt and the remaining 2 tablespoons olive oil, tossing to coat. Working quickly, cook the shrimp, flipping frequently, until fragrant and pink, yet still tender. Remove the cazuela from the heat, place on a trivet and serve the gambas directly from the cazuela to keep them warm and marinating. | |
| Added additional sliced garlic and chiles | |
Excellent | |
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