MOTHER PEPA'S GARLIC SHRIMP


Gambas al Ajillo Mamá Pepa
I received an e-mail from María Jesús Davis, who resides in Washington, D.C.,
but is inordinately proud to be a native of Jerez de la Frontera in
Andalucía. Writing in charming Andalusian colloquial Spanish, she says,
"I am Jerezana to the bone, and I hope you like my mother's recipe,
which is very simple to understand — because I get bored when
cooking gets complicated."

Gambas al ajillo, a staple in most tapas bars, takes on a new twist and a
haunting flavor with the addition of medium-dry amontillado sherry,
which also comes from María Jesús's hometown. She advises, "Be sure to provide
plenty of bread to sop of the sauce. It's to die for!"

3/4 pound small shrimp, shelled
Kosher or sea salt
5 tablespoons extra virgin olive oil
3 tablespoons minced garlic
2 tablespoons minced fresh parsley
2 tablespoons amontillado (medium-dry) sherry

Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow
casserole, preferably earthenware, heat the oil with the garlic and parsley
until the garlic begins to sizzle. Add the shrimp and stir until they are opaque.
Add the sherry, salt to taste, and cook over medium heat for a minute
or two until the sherry evaporates and the sauce thickens slightly.
Serve immediately, in the casserole.

Makes 5 to 6 servings.

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