al Ajillo (Garlic Shrimp Tapas)
Chef Jose Andres of Jaleo – Washington,
Adapted by StarChefs
Yield: 1 Serving (for 2 people)
- 6 medium size shrimp (size 31/35)
- 2 Tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 1 guindilla chili
- 1 Tablespoon sofrito*
- Kosher salt, to taste
- 1 Tablespoon brandy
- Fresh flat leaf parsley, chopped, to garnish
Heat the olive oil in a sauté pan over high heat.
Add the garlic and cook until the garlic is light brown. Add
the guindilla chili and shrimp, and add salt to taste. Cook
over high heat for 10 seconds. Add the brandy and the sofrito,
and cook for 10 more seconds or until the shrimp are fully
pink. Remove from heat, and pour into a cazuela (a ceramic
tapas serving dish, about 6 inches in diameter), garnish with
the parsley and serve.
* Sofrito is a sauce of onion and tomatoes, and can
be found in specialty Latin markets. It can be substituted
with a similar sauce, or omitted from the recipe.