Gambas al Ajillo
After spending so much time in Spain, w e are hooked on "tapas" . One of our favorites is "Gambas al Ajillo" (Shrimp with Garlic). We like this recipe (adapted
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.meetusanywhere.com.
Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Plate
Ingredients
- 16 extra large shrimp (13-15 per pound or larger), defrosted, peeled, and deveined
- 1/4 cup of extra virgin olive oil
- 4 cloves of garlic thinly sliced
- 1/2 tsp crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- 10 oz. baby spinach
- Salt to taste
- A crusty baguette, sliced
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