Sizzling Garlic Shrimp
Teresa Barrenechea is executive chef and owner of Marichu, a Spanish restaurant in New York City. The shrimp in this traditional Basque appetizer (known as gambas al ajillo in Spanish) are cooked in small earthenware dishes called cazuelas right on the burners of a stove.
- Servings: 4
Source: Martha Stewart Living, May 2004
- 1/2 cup olive oil
- 2 teaspoons finely chopped garlic
- 2 teaspoons hot red-pepper flakes
- 2 teaspoons salt
- 48 medium shrimp, peeled
- Flat-leaf parsley, chopped
Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
One at a time or all at once, heat crocks over high heat until oil sizzles, 1 to 1 1/2 minutes. Add 12 shrimp to each crock, and cook just until pink, about 2 minutes. Immediately remove crocks from heat, sprinkle shrimp with parsley, and serve them still sizzling.