Photo: Thomas J. Story
Small, juicy shrimp in plenty of garlicky olive oil show up on countless tapas menus across Spain. Chef Ryan Pollnow, of Aatxe ("Ah-chay") restaurant in San Francisco, seasons his gambas with mild, smoky dried ñora chiles from Spain; easier-to-find cascabel, ancho, or pasilla chiles (all also dried) are great substitutes but slightly spicier.
How to Make It
Step 1
Heat oil in a 9 1/2- or 10-in. cazuela* (Spanish clay pot) or a 10-in. nonstick frying pan over medium heat. Stir in garlic, shallots, and chiles; cook 30 seconds. Add shrimp and half of parsley. Cook, stirring often, just until shrimp curl, 1 to 2 minutes. Stir in 3/4 tsp. salt and 2 1/2 tbsp. lemon juice; remove from heat.
Step 2
Taste and add more salt and/or lemon juice if you like. Sprinkle with remaining parsley and serve immediately.
Step 3
*Find cazuelas and ñora chiles at tienda.com, and cascabel chiles and ancho chiles at Latino grocery stores and some supermarkets.
Aatxe, San Francisco
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Would make it again with tweaks