MOTHER PEPA'S GARLIC SHRIMP RECIPE | EPICURIOUS.COM
Gambas al Ajillo Mamá Pepa I received an e-mail from María Jesús Davis, who resides in Washington, D.C., but is inordinately proud to be a native of Jerez de la Frontera in Andalucía. Writing in charming Andalusian colloquial Spanish, she says, "I am Jerezana to the bone, and I hope you like my mother's recipe, which is very simple to understand ? because I get bored when cooking gets complicated." Gambas al ajillo, a staple in most tapas bars, takes on a new twist and a haunting flavor with the addition of medium-dry amontillado sherry, which also comes from María Jesús's hometown. She advises, "Be sure to provide plenty of bread to sop of the sauce. It's to die for!"
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and stir until they are
- opaque. Add the sherry, salt to taste, and cook over medium heat for a minute or two until the sherry evaporates and the sauce thickens slightly. Serve immediately, in the casserole.
- La Cocina de Mamá, by Penelope Casas, Broadway Books
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