Traditional garlic shrimp (Gambas al ajillo) from Tapas: A Taste of Spain in America by José Andrés and Richard Wolffe

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Notes about this recipe

  • lorloff on September 25, 2016

    Our go to recipie for Gambas al ajillo used smoked chiles de Oaxaca and used amontillado sherry instead of brandy. I too cook the shrimp 1 minute on side one then add the sherry and finish the shrimp.

  • SilverSage on March 21, 2016

    Two minutes per side was too long to cook this size shrimp, especially since you cook another minute after adding the brandy. I did a minute per side, then another with the brandy. They came out just right. The flavor was excellent.

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