By Dane Feldman
Photo by Dane Feldman.
My family and I have been enjoying gambas al ajillo (Spanish for shrimp in garlic sauce) for as long as I can remember. As a family, we’ve adopted the Spanglish term “shrimp ajillo” for the dish and have been attempting to perfect it for years. Recently, after having traveled just a few months ago to our favorite Spanish spot in Florida, it seems we have finally figured it out.
What you’ll need:
1 1/2 lbs red Argentinian shrimp
1 bulb garlic, minced
1 cup Spanish olive oil
1 1/2 tsp half-sharp Spanish paprika
1 1/2 tsp sweet Spanish paprika
1 1/2 tsp dried parsley
1 tsp crushed red pepper flakes
1 cup red quinoa
2 cups water
3/4 cup peas
Bring the water and quinoa to a boil in a pot. Let simmer for 10 minutes and add the peas. Simmer for 5 more minutes or until water is absorbed.
Heat the olive oil in a large saute pan. Saute the garlic and crushed red pepper flakes in the oil for 2 minutes.
Add in the shrimp and saute for 5 more minutes. Then, add the paprika and parsley. Saute for an additional minute or so.
Serve the shrimp over the quinoa and peas.
While perhaps not essential, Argentinian shrimp can be easily be found at any Trader Joe’s, if that’s not too much a trek for you. They’re pretty much the Idaho potatoes of the shrimp world.