Hi there! My name is Justine Dungo and I am the blogger behind Pretty in Pistachio. When the air starts to turn crisp I tend to spend more time in the warmth of my kitchen with the oven turned up and something hearty and warm baking inside. A homemade meal will top traveling out in the cold any day for me. If I’m not cooking for a large group or any elaborate event then I try to keep my dishes fairly simple and quick.
One of the basic ingredients I always use in my cooking is garlic. To help prep garlic for cooking, I like to turn to my Casabella tools. Some of my favorites include the shake and press, which allows you to peel the garlic without even touching it and the garlic keeper, which helps keep my garlic fresh. I am also in love with the garlic slicer. It is an absolute timesaver!
Recently, I tried out a recipe for Gambas Al Ajillo. This dish requires you to cook sliced garlic in olive oil. To my surprise, there were only a few ingredients involved and yet it yielded such a flavorful meal. The recipe I am sharing below was inspired by Gambas Al Ajillo and has a little twist of my own. I added in tomatoes and a little bit of cheese because personally, I think cheese makes everything better!
This is a great dish to make as a main meal for two or can be served as an appetizer at a get together. I like to serve it alongside crusty, grilled bread. I would also suggest using a cast iron skillet as it helps bring out the flavors. Not to mention, serving in cast iron makes the presentation look fairly sophisticated with little effort!
This dish does require a lot of garlic so to save myself time on the slicing and dicing with a traditional knife, I just popped the garlic cloves into my Casabella garlic slicer. I was able to churn out thinly sliced garlic in no time!
Even though the dish might look a little intimidating, I promise it’s easier than you think!
1/3 Cup olive oil
5 cloves garlic, thinly sliced
½ teaspoon paprika
10-12 peeled, cooked shrimp
Salt and pepper to taste
10 cherry tomatoes, halved
1 tablespoon minced parsley
2 tablespoons goat cheese
Preheat oven to 400 degrees F.
Add the oil and garlic to a cast iron pan and heat over medium high heat. Cook the garlic until it starts to brown. Add in the paprika and stir to combine.
Add the shrimp in a single layer at the bottom of the cast iron pan. Sprinkle with salt and pepper. Layer in the cherry tomato halves. Sprinkle with parsley.
Place the pan in the oven and cook for about 5 minutes. Remove from oven and top with goat cheese. Serve with grilled, sliced bread.