Gambas al Ajillo (Sautéed Shrimp with Garlic) - The Local Palate
Asheville chef Katie Button demonstrates the tapas staple, Gambas al Ajilo at her celebrated Spanish restaurant, Curaté.
Ingredients
- 1 pound (about 24) shell-on shrimp
- ⅓ cup olive oil
- 12 garlic cloves, peeled and thinly sliced
- 2 bay leaves
- 3 dried árbol chiles
- Salt
- ¾ cup of dry sherry wine
- 1 teaspoon minced fresh flat leaf parsley
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