Gambas al Ajillo/ Belkys

(WSVN) - A classic seafood dish is on the menu. That’s what’s cooking, as we grab a Bite with Belkys.

The Chef: Belkys Nerey
The Dish: Gambas al Ajillo (Shrimp in Garlic Chili Oil)

1 lb. shelled and deveined large shrimp, tails on
1 tsp. kosher salt (to taste)
1/4 cup thinly sliced garlic
1/2 cups extra-virgin olive oil
1 tsp. red chili flakes
1/2 cup minced parsley
2 tbs. dry white wine
1 tsp. finely grated lemon zest
1 tbs. lemon juice
crusty bread for serving

Method of preparation:

  • In a large bowl, toss the shrimp with salt and let stand for 10 minutes.
  • In a skillet, combine garlic and olive oil on medium heat and sauté until fragrant, about 8 minutes. Stir in chili flakes and cook for another 30 seconds. Add shrimp and cook, stirring occasionally, until they turn a light pink color, approximately 5 minutes.
  • Stir in the parsley, sherry, lemon zest and lemon juice and a pinch of salt. Remove from heat and let stand until the shrimp are cooked through, 3 to 5 minutes.

To Plate:
Serve with plenty of crusty bread to soak up all the delicious garlic chili oil. Enjoy!

Serves: 4

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