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, D.C. The dish is nothing short of intoxicating. Here, the garlicky shrimp are paired with sweet cherry tomatoes.
To clean shrimp, run a paring knife along the back and pull out the thin gray vein.
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 Tbsp. 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 lb. large shrimp (about 16), cleaned and shells removed
1/2 tsp. red pepper flakes, or 1 guindilla chili pepper, chopped
2 to 3 tsp. fresh thyme leaves, plus more sprigs for garnish
1 cup dry white wine (I used 1/2 cup)
Fine sea salt and freshly ground black pepper
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.
— Adapted from “The Yellow Table” by Anna Watson Carl (Sterling, August 2015, $24.95)
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