Photo: Thomas J. Story
Small, juicy shrimp in plenty of garlicky olive oil show up on countless tapas menus across Spain. Chef Ryan Pollnow, of Aatxe (“Ah-chay”) restaurant in San Francisco, seasons his gambas with mild, smoky dried ñora chiles from Spain; easier-to-find cascabel, ancho, or pasilla chiles (all also dried) are great substitutes but slightly spicier.
This recipe, and others like it, can be found in the article “These Are the Shrimp Recipes We’d Krill For (Sorry for the Pun, but They’re That Good).”
Heat oil in a 9 1/2- or 10-in. cazuela* (Spanish clay pot) or a 10-in. nonstick frying pan over medium heat. Stir in garlic, shallots, and chiles; cook 30 seconds. Add shrimp and half of parsley. Cook, stirring often, just until shrimp curl, 1 to 2 minutes. Stir in 3/4 tsp. salt and 2 1/2 tbsp. lemon juice; remove from heat.
Taste and add more salt and/or lemon juice if you like. Sprinkle with remaining parsley and serve immediately.
*Find cazuelas and ñora chiles at tienda.com, and cascabel chiles and ancho chiles at Latino grocery stores and some supermarkets.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.