This recipe is based on the much-loved Spanish dish called Gambas al Ajillo, or shrimp with garlic. The basil is not a traditional ingredient, but I like how its fresh flavor pairs with the sweet, garlicky shrimp. Smoked Spanish paprika, or pimentón, has a unique flavor and is well worth tracking down. You can find it at most specialty food stores, or in Latin markets. It’s typically much cheaper at the latter.
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Recipe information
Yield
makes 4 appetizers or 2 entrées
Ingredients
Preparation
Step 1
Heat the oil in a wide skillet over medium-high heat until it’s shimmering. Reduce the heat to low, add the garlic, and cook until light golden brown. Use a slotted spoon to remove the garlic from the oil; drain on paper towels.
Step 2
Raise the heat to medium-high, add the shrimp and red pepper, and cook for 2–3 minutes, until the shrimp turn pink. Lightly salt the shrimp, then carefully add the sherry and paprika and mix well. Return the garlic to the pan, swirl in the butter, and cook 1 more minute, stirring. Add the basil, toss or stir to combine the ingredients, and taste to adjust seasonings. Serve immediately, preferably with good, crusty bread to sop up the warm sauce.
