Gambas al Ajillo

After spending so much time in Spain, we are hooked on "tapas". One of our favorites is "Gambas al Ajillo" (Shrimp with Garlic).

​We like this recipe (adapted from the Boston Globe) that serves the shrimp on a bed of wilted spinach. The key to this is to avoid over-cooking: garlic can quickly turn bitter and shrimp can lose their crunch when cooked too much.

​When done right the shrimp has just the right texture and garlicky oil is irresistible - so have plenty of crusty bread on hand.

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Ingredients

These quantities are for 4 tapas-sized servings of 4 shrimp per person.

• 16 extra large shrimp (13-15 per pound or larger), defrosted, peeled, and deveined
• 1/4 cup of extra virgin olive oil
• 4 cloves of garlic thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• 10 oz. baby spinach
• Salt to taste
• A crusty baguette, sliced

Equipment

• A large non-stick skillet
• A pair of tongs
• Paper towels
• Four small shallow bowls
• A small heat-resistant bowl

Process

• Pat shrimp between sheets of paper towel, gently pressing to get them as dry as possible. Season with salt and set aside
• Put oil, garlic, and pepper flakes in a large skillet on medium low. Bring to a gentle simmer and cook, stirring occasionally, for about 8 minutes. WATCH CAREFULLY THAT THE GARLIC DOES NOT OVERCOOK. LOWER HEAT IF NECESSARY. IT SHOULD JUST BECOME FRAGRANT AND SOMEWHAT TRANSLUCENT. IF YOU BURN THE GARLIC, START OVER!! DON'T WASTE THE SHRIMP ON BURNT GARLIC.
• Pour off into a bowl
• Add a tablespoon of the garlicky oil (just oil) back to the pan and increase heat to medium high
• Add the spinach and sauté, turning frequently with a pair of tongs, until all of the spinach is wilted. Distribute evenly to four shallow bowls.
• Add 2 tablespoons of the oil back to the pan, again over medium high heat
• Start a timer for 1 minute. Add the shrimp to the pan one at a time, starting at the handle, and moving in one direction around the pan so that they are only one layer deep and you know the order that they went in. Let cook undisturbed until the timer runs out.
• Set timer again for one minute. Starting with the first shrimp that went in (at the handle) turn each one over with a pair of tongs. Let cook undisturbed until the timer runs out.
• Pour all of the remaining oil, garlic, and pepper flakes mixture back to the pan
• Add chopped parsley, sprinkle with salt to taste, and stir to mix completely
• Remove from heat and place four shrimp onto each bed of spinach
• Spoon the remaining oil/garlic/pepper/parsley mixture evenly over the shrimp and serve with plenty of bread to dunk