This light summer dish is reminiscent of one of my favorite things in the world to eat: the gambas al ajillo tapas at Jose Andres' restaurant Jaleo in Washington. The dish is nothing short of intoxicating. Here, the garlicky shrimp are paired with sweet cherry tomatoes.
Serve with a green salad, a light grain such as couscous and good crusty bread for mopping up the sauce.
Garlicky Shrimp with Tomatoes and White Wine
3 tablespoons extra-virgin olive oil, plus more for dipping
4 to 5 cloves garlic, thinly sliced crosswise
2 shallots, thinly sliced crosswise
1 pint cherry tomatoes, halved
1 pound large shrimp (about 16), peeled and deveined
1/2 teaspoon red pepper flakes OR 1 guindilla chile pepper, chopped
2 to 3 teaspoons fresh thyme leaves, plus more sprigs for garnish
Sea salt and ground black pepper
1/2 cup dry white wine
In large skillet, heat olive oil over medium-high heat. Add the garlic and shallots and saute, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and saute, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add shrimp, red pepper flakes and thyme and saute, stirring and tossing occasionally, until shrimp are completely pink, about 3 minutes. Season to taste with salt and pepper.
Add white wine and bring to a boil. Reduce heat to low and simmer until liquid is reduced by half, about 2 minutes. Taste and season with additional salt and pepper.
Arrange shrimp on a warm platter or in a bowl, drizzle with olive oil and garnish with thyme.
Serves 4.
Recipe adapted from The Yellow Table by Anna Watson Carl (Sterling, August 2015, $24.95)
Food on 07/22/2015