According to Weaver, this dish is an interpretation of the classic Spanish tapa, Gambas al Ajillo (Garlic Shrimp). Instead of paprika, she uses Syrian Aleppo pepper for smokiness and fresh jalapeno for the usual hot red pepper flakes. Weaver serves the shrimp with homemade naan but says your favorite bread will work just fine. She uses rock shrimp, but any small wild shrimp is fine. She sprinkles the finished dish with a pinch of fennel pollen. If you’ve got it, use it. If not the dish is fine without it.
Michelle Weaver’s Garlic Shrimp
by: Michelle Weaver
Serves: 6
Ingredients
- 4 ounces sliced pancetta, cut into small dice
- 1 cup high quality olive oil
- 2 pounds medium shrimp preferably wild and no larger than 25 count, rinsed and patted dry
- 1 large shallot, finely diced
- 2 cloves garlic, minced
- 1 tsp jalapeno, finely diced (more if you like it hotter)
- 1 roma tomato, peeled, seeded and diced
- ¼ cup roasted yellow pepper, skinned and diced
- 2 teaspoons zest and 3 tablespoons juice from a large lemon
- ¼ cup coarsely chopped Italian Parsley
- 2 tablespoons chopped fresh oregano
- Salt and ground black pepper
- Pinch aleppo pepper or smoked paprika
Instructions
- Fry pancetta in a medium skillet over medium heat until fat renders and pancetta darkens and crisps, 5 to 7 minutes. Transfer to a small plate; set aside. Add oil to pan to slowly heat. Add shrimp and cook slowly, stirring to prevent sticking. Add pancetta, shallots and garlic to the partially cooked shrimp; continue to cook until shrimp is nearly cooked and garlic and shallots are translucent a few minutes longer. Stir in jalapeno, tomato, and pepper, followed by lemon juice and zest, and finally the herbs along with a sprinkling of salt and pepper. Transfer to a warm, shallow dish. Sprinkle with alepppo pepper or paprika, and serve.
I love rock shrimp! It is the best and I can’t resist splurging when they’re featured at my favorite fish market. This looks like a terrific way to prepare them. I love the idea of serving them with naan.
I’m going to make this for family tonight – do you really mean 1 cup of olive oil?