Behind the Recipes
Gambas al Ajillo by Javier Alvarez Arrieta
Makes 4 servings
INGREDIENTS:
1 lb. shrimp, 25 count to a pound (peeled if preferred)
4 large cloves of Spanish garlic (or California, if you cannot find Spanish), finely minced
Cayena peppers (hard to find in America, can sub for any peppers or cayenne powder)
2-3 oz of brandy
1/4 cup Spanish olive oil
PREPARATION:
1. In a sauté pan or heavy frying pan, warm the Spanish olive oil over medium heat.
2. Add the garlic and sauté for a few seconds or until it begins to brown. Be careful not to burn the garlic!
3. Raise the heat to high and add the shrimp.
4. Add the cayena peppers. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl—about 3 minutes.
5. At the end, add the brandy until it flames up and the alcohol is cooked out.
6. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.
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Pardon me, but are cayenne peppers hard to find in America?
posted Jan 11 2010 4:48 PM by GerryDawes