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swirl and savor

Gambas al Ajillo (Shrimp with Garlic)

Beth Ribblett

This is one of my absolute favorite quick and delicious shrimp recipes.  I make this often and can't believe I've never posted the recipe.  Fresh Gulf shrimp are a must and we get them either from K-jeans on Carrollton or the Farmer's Market.   Served with plenty of bread to dip into the garlicky oil, they are a huge crowd pleaser!

Makes 8 tapas size portions

•    1 cup extra-virgin olive oil
•    4 garlic cloves, minced
•    6 whole dried red chiles
•    1/4 cup minced flat-leaf parsley
•    3lbs. head-on jumbo Gulf shrimp (shelled, deheaded and deveined is about 2lbs)
•    Salt
•    Crusty bread, for serving

1.  Shell, dehead and devein your shrimp, rinse and pat dry.
2.  In a very large, deep skillet, heat the olive oil until shimmering. Add the garlic, chiles and parsley and cook over moderately high heat for 10 seconds, stirring. Add the shrimp and cook over high heat, stirring once, until they are pink and curled, 3 to 4 minutes. Season with salt and transfer to small bowls. Serve with crusty bread.

Sprinkle the shrimp after they’re cooked with a crunchy sea salt, like flaky Maldon salt from England or chunky Sanlucar salt from Spain.