Gambas al Ajilo [0000964]

Ingredients:

1 pound large shrimp, peeled and deveined
1/4 cup olive oil
6 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (adjust to taste)
1/4 cup dry white wine
1 tablespoon fresh parsley, chopped
1/2 teaspoon paprika
Salt to taste
Freshly ground black pepper to taste

Instructions:

Heat the olive oil in a large skillet over medium-high heat.

Add the sliced garlic and red pepper flakes to the hot oil. Sauté for about 1-2 minutes or until the garlic turns golden and aromatic. Be careful not to burn it.

Add the shrimp to the skillet and sauté for 2-3 minutes on each side or until they turn pink and opaque. Season the shrimp with a pinch of salt and freshly ground black pepper while cooking.

Remove the cooked shrimp from the skillet and set them aside on a plate.

In the same skillet, pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Allow the wine to simmer for about 2 minutes to reduce slightly.

Return the cooked shrimp to the skillet and toss them in the wine and garlic mixture.

Sprinkle the paprika and fresh parsley over the shrimp. Stir everything together and cook for an additional 1-2 minutes until the shrimp are coated in the flavorful sauce.

Taste and adjust the seasoning with more salt or red pepper flakes if needed.

Transfer the Gambas al Ajilo to a serving dish and serve them hot as a gluten-free appetizer. Enjoy this delicious Spanish dish!