Grandma Carmela’s Gambas al Ajillo 👵🏻

Now, 37 years later and after many Saturdays watching the care put into the mortar, blender, and strainer... the love in every perfectly peeled shrimp... the affection for everyone gathered around the table—that’s what making these shrimp for my family this New Year’s was all about! From the seafood market, where I was always told she loved checking prices and picking out the best, thinking about what to prepare... to the concentrated shrimp heads or the splash of wine she used. And all of it, with really good bread, just like she would say.
Grandma Carmela’s Gambas al Ajillo 👵🏻
Now, 37 years later and after many Saturdays watching the care put into the mortar, blender, and strainer... the love in every perfectly peeled shrimp... the affection for everyone gathered around the table—that’s what making these shrimp for my family this New Year’s was all about! From the seafood market, where I was always told she loved checking prices and picking out the best, thinking about what to prepare... to the concentrated shrimp heads or the splash of wine she used. And all of it, with really good bread, just like she would say.
Steps
- 1
Peel the shrimp, reserving the heads on a plate. Once all the shrimp are peeled, rinse and thoroughly dry the tails.
- 2
Sauté 2 cloves of garlic and 2 chili peppers in a pan. Add the shrimp heads to the pan when the garlic turns golden.
- 3
After 10 minutes on the heat, add the wine and let it cook until the liquid evaporates.
- 4
Transfer everything to a blender and blend. Then strain through a fine mesh strainer and set the liquid aside in a bowl.
- 5
Add more olive oil to the pan, then add sliced garlic and the other two chili peppers. Sauté the garlic until golden. When ready, add the drained and dried shrimp tails. Season with salt to taste.
- 6
After stirring for 2-3 minutes, add the reserved shrimp head concentrate, stir for another 1-2 minutes, and serve hot with good bread.
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