In the Field

Gambas al Ajillo

By: The Local Palate
Gambas al Ajillo in a cast iron dish

For a fast, flavorful weeknight dinner, whip up this gambas al Ajillo, inspired by the flavors of St. Augustine | Ponte Vedra.

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  • ½ pound jumbo shrimp (about 8 shrimp) ,
  • 3 tablespoons savory sea salt blend*
  • Spanish olive oil
  • 2 garlic cloves, 1 thinly sliced and 1 chopped, divided
  • ¼ cup Florida orange juice
  • ½ teaspoon chopped datil peppers
  • ¼ sweet onion
  • Thinly sliced Fresh italian parsley

*Combine sea salt, black pepper, rosemary, and citrus zest to taste

1. Season shrimp with savory sea salt blend and set aside to let flavors develop before cooking.

2. Place a skillet over medium-high heat. When pan is warm, add 3 to 4 tablespoons olive oil and sliced garlic. Remove garlic as soon as it begins to turn golden; drain on a paper towel and set aside. Remove oil from pan and reserve for later.

3. To the same pan, add seasoned shrimp and sauté for 1 to 2 minutes, being careful not to move the shrimp too much. Flip shrimp over and add chopped garlic, datils, and onion. Remove shrimp when they are red and firm but not well-done, 1 to 2 minutes more.

4. To the pan, add 1 to 2 tablespoons of reserved garlic oil and continue to cook until onions soften. Deglaze pan with orange juice and cook until reduced by half. Add shrimp back to pan to allow flavors to meld. Serve topped with fried garlic and fresh parsley.

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