Spanish Garlic Shrimp with Tomatoes (Gambas al Ajillo)

Method

1. Pat the shrimp completely dry with paper towels—this ensures proper browning. Set aside at room temperature while preparing other ingredients.

2. Heat a 12-inch stainless steel skillet over medium-high heat for 2 minutes until the pan is hot but not smoking. Add the olive oil and swirl to coat evenly.

3. Add the dried chilies and sliced garlic to the oil. Listen for an immediate sizzle—the garlic should toast for 30-45 seconds until the edges turn golden but the center remains pale. Stir constantly with a wooden spoon to prevent burning. The aroma will become intensely fragrant.

4. Working quickly, add the shrimp in a single layer. Sear without moving for 90 seconds until the underside develops a golden crust. Flip each shrimp and cook for another 60 seconds until just opaque throughout. Remove pan from heat.

5. Add the cherry tomatoes cut-side down. The residual heat will cause them to blister and collapse, releasing their sweet juices. Stir gently to combine.

6. Cut the bread into thick diagonals. Toast under a broiler for 45-60 seconds per side until golden and crisp, or griddle in the same pan with remaining oil for 1 minute per side.

7. Scatter fresh parsley over the shrimp mixture. Serve immediately with the crispy bread for dipping into the aromatic oil.

8. The internal temperature of shrimp should reach 63°C (145°F) when checked with a digital thermometer inserted into the thickest part.