Gambas Al Ajillo with Oregano, Lemon & Sherry

Ingredients

– 2 lbs. jumbo gulf shrimp

– 1 tbsp olive oil

– 2 tbsp garlic, thinly sliced

– 1 jalapeno, thinly sliced (remove seeds for less heat)

– 1 lemon, thinly sliced

– 1/2 tsp chili flakes

– 1 tbsp fresh oregano

– 1/4 cup parsley, roughly chopped

– 1 tbsp fino sherry

– 2 cups shrimp stock (or substitute chicken stock)

– 1 tbsp lemon juice

– 2 tbsp butter, diced

– salt and pepper to taste 

– several slices of sourdough to dip in sauce

Ingredients for Shrimp Stock

– 1 tbsp olive oil

– reserved shrimp shells

– 1 white onion, diced

– 1/2 cup celery, diced

– 1/2 cup carrot, diced

– 2 cloves garlic

– 1 tbsp tomato paste

– 1/2 cup tomato, diced

– 1 small bay leaf

– 1 sprig of thyme

– 1/4 cup dry white wine

– 4 cups water

Method

This dish comes together quickly, in less than 5 minutes, so it is important to have all of your ingredients ready and within arms reach before you begin cooking.  

Peel the shrimp, leaving the head and tail intact; Reserve the shells for making shrimp stock.  

Heat a large cast iron pan over medium high heat and add olive oil. 

Season your peeled shrimp with salt and pepper before adding them to the hot pan.  

Allow the shrimp to sear without moving them around too much, until cooked halfway, about 2 minutes. 

Flip the shrimp over using a spatula or tongs.  

Add the garlic, jalapeño, lemon and chili flake to the pan, allowing these ingredients to toast for 30 seconds.  

Add the Fino Sherry, allowing the alcohol to cook out of the wine, about 20 seconds.  

Add the shrimp stock, oregano, and parsley and cook until the liquid is reduced by 1/2, about 1 minute.  

Add the diced butter and lemon juice and stir to combine.

Turn the flame off and taste the sauce, adjusting to your preference with salt and lemon.

Serve in the pan along with toasted ciabatta for sauce.  

Method for Shrimp Stock

For the shrimp stock, heat olive oil in 2 quart sauce pan over medium heat.  Once the oil is hot add the onion, celery, carrot and garlic.  Stir the pot occasionally until the vegetables soften, about 10 minutes.  

Stir in the shrimp shells and allow them to toast in the pan, their color will become more vibrant, about 3 minutes.  

Add the tomato paste and stir to incorporate, about 1 minute.

Stir in the fresh tomato, and cook until the tomato breaks down, about 3 minutes.  

Add the white wine to the pot, allowing it to cook down for a minute.  

Add the water, which should just cover the ingredients in the pot.  

Bring the stock to a boil and reduce the heat to a low simmer for 20 minutes.  

Strain the stock, reserving the liquid and discarding the solids.