“Gambas Al Ajillo” Durant Garlic Olive Oil Baked Shrimp
Looking for a simple appetizer for a leisurely evening meal or an elegant holiday gathering?
Durant Garlic Olive Oil Baked Shrimp, our riff on the traditional Spanish tapas Gambas Al Ajillo, is easy to make and pairs perfectly with our Hazelnut Romesco sauce recipe from the Durant Mother Sauce collection.
I really enjoy this dish with any of our lighter bodied Pinot Noirs or a crisp, Brut Sparkling!
Enjoy,
Chef Eric Bartle, Durant Culinary Director
- Heat oven to 400º F.
- Place four oven-proof, traditional Spanish cazuelas or a large cast iron skillet in the hot oven and heat for 15 minutes.
- As the dishes/pan are heating, toss the shelled jumbo shrimp with the Applewood Smoked Sea Salt.
- Once the dishes/pan are hot, add a 1/4 cup of the Garlic Fused Olive Oil to each cazuela (or the whole cup to the large cast iron pan) and evenly divide the salted shrimp to each pan and bake for approximately 10 minutes or until just cooked through.
- Carefully remove the hot dishes and allow to cool-off for a few minutes and then simply serve with Durant Hazelnut Romesco, a squeeze of lemon and crusty bread for dipping in the delicious Garlic Fused Olive Oil!
