Shrimp and garlic. Need we say more?
Buying frozen, shell-on shrimp with the heads removed ensures the freshest shrimp with the best taste and texture.Infusing the oil with shrimp shells and garlic creates layers of flavor.
The traditional preparation for gambas al ajillo is overwhelmingly simple: heat up olive oil in an earthenware cazuela on a fire until hot. Add some slivered garlic and shrimp, cook them briefly, perhaps with a touch of red pepper or a bay leaf, finish it off with a shot of brandy or sherry vinegar, and serve it all with a sprinkle of parsley.
The question, of course, is how do you make the most out of both the flesh and the shell? I use a three-step process. First, I marinate the shrimp. Next, I infuse oil with flavor from the shell. Finally, I gently cook the marinated shrimp in the flavored oil, doubling up on shrimp flavor. And while I'm at it, I use the same process to introduce layers of garlic flavor.Depending on how you introduce and cook garlic, its flavors can vary pretty drastically.
Let's get one thing straight: Spanish-style shrimp is an oily dish. Some would argue that the shrimp and garlic-infused olive oil are actually the best parts of the dish. An extra treat for you to sop up with your bread when you get to the bottom of the bowl.