I’m crazy over shrimp, it’s just sad that my husband (who likes it, too) has allergic reaction to seafood that’s why I couldn’t eat it anymore, too. But, sometimes he would let me have it when we eat out and one time I ordered Gambas al Ajillo or shrimp in olive oil at our favorite restaurant (it is our favorite restaurant now because of it plus we have a discount card there ahaha), it looks so good that he couldn’t help himself..he took a bite and got hooked ( he brings antihistamine tablets with him, so no worries, there)!
Okay, since it has become our favorite, of course I have to learn how to make it at home so we can have as much as we like for less than the cost. I have about a dozen shrimp in the freezer so I thought of giving it a try..it was a success, am happy to say. Next time I’ll make a big batch of this dish.
It is quite easy to make, with only a few ingredients, make sure though that you have them and put them ALL- I actually forgot to add the red chili peppers-much to my husband’s disappointment. 🙁 But it’s still good without it, good thing I seasoned the shrimp with ground cayenne pepper, so there’s was some hint of heat there..barely but better than nothing…
I adapted the recipe from SeriousEats. If you want a really in-depth look on how to make this dish, go there..you will be enlightened. 🙂
Happy Cooking! God Bless 🙂
- 12 pcs shrimp, shelled, deveined and headless
- 4-5 garlic cloves, minced
- ½ teaspoon baking soda
- extra-virgin olive oil
- sea salt and ground cayenne pepper to taste
- pitted black olives
- siling labuyo / red chilli peppers (whole)
- sherry wine vinegar ( I don't have this, so I just used water instead)
- parsley flakes or fresh parsley
- lemon wedge ( for serving, optional)
- Make sure that the shrimp is already very clean, put them in a bowl, season with sea salt, ground cayenne pepper, baking soda and extra-virgin olive oil. Let shrimp marinate for a few minutes or up to half an hour.
- When ready to cook, heat a pan over medium-high heat, add olive oil, be generous with it, depending on quantity of shrimp. Once oil is hot, add red chilli peppers, cook for about a minutes then add minced garlic, once it begins to brown, add the shrimp and the black olives.
- Saute just until shrimp it turns pink, then add sherry wine vinegar, if using, otherwise a little water would do, too. Sprinkle parsley flakes or chopped fresh parsley..and it's done!
- Squeeze a wedge of lemon before serving ( optional) Serve with toasted garlic bread or over pasta or rice. Enjoy!