Recipe of Spanish Garlic Shrimp (Gambas Al Ajillo)

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• ¼ cup olive oil
• 6 cloves garlic, thinly sliced
• 1 small dried red chili or ½ tsp red pepper flakes
• ¼ cup dry white wine or seafood stock
• salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice (optional, for a citrusy finish)
• crusty bread for serving

Instructions:

• Pat the shrimp dry with paper towels and season lightly with salt and pepper.

• Place your SENSARTE Nonstick Deep Frying Pan over medium heat and pour in the olive oil. Allow the oil to heat up until it shimmers but doesn’t smoke.

• Add the sliced garlic and chili to the pan, sautéing for about 1–2 minutes until the garlic is golden and aromatic. Be careful not to let it burn, as this can turn the garlic bitter.

• Add the shrimp to the pan in a single layer. Sear on one side for about 1–2 minutes until pink and slightly opaque, then flip and cook for another 1–2 minutes.

• Pour in the white wine (or seafood stock), stirring to release any flavorful bits from the bottom of the pan. Allow it to simmer for 1–2 minutes until the shrimp are cooked through and the wine has reduced slightly.

• Add the fresh parsley and a squeeze of lemon juice, if desired. Stir to combine and remove from heat.

• Transfer the shrimp to a serving dish, pouring any remaining garlic oil from the pan over the top. Serve with warm, crusty bread for dipping, and enjoy your Spanish garlic shrimp while it's hot!