Discover Newport brings us Chef Craig Corsetti from Merienda showing us how to make Gambas al Ajillo (garlic shrimp).
Ingredients:
- 4 medium shrimp peeled & deveined
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Tablespoon sliced garlic
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3 tablespoons olive oil
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Pinch of red pepper flakes
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1 tablespoon finely shopped parsley
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2 ounces brandy
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4-5 ounces dry white wine
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Salt
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1 saute pan
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1 small heatproof casserole dish or Spanish cazuela
Directions:
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On a separate burner place heat proof casserole dish over a low heat.
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Heat saute pan, olive oil, garlic & pepper flakes together.
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When garlic is starting to change color add shrimp, sprinkle with salt, lightly toss and add brandy. (Brandy may flair up)
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Stir shrimp occasionally until almost color changes and almost cooked through.
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Add parsley and wine, toss to mix.
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Place shrimp in heated casserole dish followed by cooking liquid. The pan should lightly sizzle with ingredients.
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Serve immediately with fresh bread and chilled wine.
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