The classic tapas dish of gambas al ajillo is enriched with the addition of cauliflower.
Garlic Shrimp & Cauliflower (Gambas y Coliflor al Ajillo)
Chef Claudia Galofre-Krevat
6
30 minutes
10 minutes
Spanish
Appetizer
If cauliflower isn't your thing, you can try substituting the steamed florets for boiled potatoes, cut into chunks.
Ingredients
1 lb wild-caught shrimp
2 cups steamed cauliflower florets
½ cup of olive oil
2 tbsp butter
Kosher salt, to taste
10 garlic cloves, chopped fine
1 tsp red pepper flake
1 tsp paprika
2 tbsp sherry or white wine
Juice of ½ lemon
½ cup parsley, chopped
Directions
Prepare the shrimp, peeling the shells and removing the dark vein across the top.
Pat the shrimp dry and season with kosher salt. Set aside for now.
Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
Add the shrimp, cauliflower, and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
Stir in sherry, lemon juice and parsley.
Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.