Sherry | Sabrina's Latin Kitchen

Gambas al Ajillio – Sizzling Garlic Shrimp
A truly classic tapa, Gambas al Ajillio, a splash of brandy or sherry gives it a nice aromatic flavor. Top with crush pepper flakes gives a nice bite at the end. This is a quick and easy dish to make that will have your guests begging for more. What more can you ask for !

1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Directions
Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley

Few tapas taste more Spanish than Champiñones al Ajillo, dripping with olive oil, garlic and dry Spanish Sherry. To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.

Serves 4- 10 minutes preparation + 12 minutes cooking
Difficulty: Medium

Ingredients
•1/4 cup (2 fl. oz) olive oil
•4 cups (8 oz) mushrooms, wiped clean and quartered
•6 cloves garlic, minced
•3 tablespoons dry sherry
•2 tablespoons lemon juice
•1/2 teaspoon dried red chile, seeded and crumbled
•1/4 teaspoon Spanish paprika
•Salt and pepper, to taste
•2 tablespoons chopped parsley

Preparation
Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.