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Le Chaudron recipe
Gambas al ajillo
Gambas al ajillo (garlic shrimp)
⏱ 20 minServes 3Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients3 servings
400 g (14 oz)peeled shrimp
6 clovesgarlic, thinly sliced
2dried red chilies
8 tbspolive oil
1bunch flat-leaf parsley, chopped
- 400 g (14 oz) peeled shrimp
- 6 cloves garlic, thinly sliced
- 2 dried red chilies
- 8 tbsp olive oil
- 1 bunch flat-leaf parsley, chopped
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 3. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gently heat the olive oil with the garlic and chilies for 2 minutes.
- The garlic should turn golden but not burn.
- Raise the heat, add the shrimp and cook 3 minutes, stirring.
- Cook until just pink.
- Off the heat, sprinkle with plenty of chopped parsley.
- Serve sizzling in the oil with toasted bread for dipping.
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