Name: Gambas al Ajillo (Spanish-Style Sizzling Garlic Shrimp)
Total time: 40 min
Ingredients: 1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 1½ teaspoons kosher salt; ¾ cup extra-virgin olive oil; 6 garlic cloves , minced; ½–1 teaspoon red pepper flakes; ½ cup chopped fresh parsley; crusty bread

Why This Recipe Works

To make this dish inspired by the Spanish tapas bar classic, we reached for high-quality frozen shrimp that we thawed and peeled ourselves. We gently infused fresh minced garlic in a hefty amount of extra-virgin olive oil until golden brown with a pinch of red pepper flakes. Then we added the shrimp, which we seasoned ahead of time, to the now-infused oil to gently cook a few minutes per side until just cooked through. Using a cast-iron skillet set over medium-low heat helped keep the heat even and gentle throughout, while holding the cooked shrimp in its leftover warmth when serving directly from the skillet. Crusty bread is the perfect vehicle to soak up and enjoy the remaining oil once the shrimp have all been eaten.

Before You Begin

It is important to use untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate—in this recipe; treated shrimp contain too much sodium and may have off-flavors. Most frozen E-Z peel shrimp have been treated (the ingredient list should tell you). We like the heat of a full teaspoon of pepper flakes; for a milder dish, use the lesser amount.

Instructions

Toss shrimp and salt together in large bowl. Cover and refrigerate for 15 minutes.

Heat oil, garlic, and pepper flakes in 12-inch cast-iron skillet over medium-low heat until garlic is light golden brown, 8 to 10 minutes.

Add shrimp and cook until bottoms are light pink, about 2 minutes. Working quickly, flip shrimp and cook until just cooked through and pink all over, about 2 minutes longer. Off heat, stir in parsley. Serve immediately, directly from skillet, with crusty bread.