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Garlic Shrimp with Cotija and Summer Herbs

Baked Garlic Shrimp with Cotija and Summer Herbs
Serves 4
Gambas al ajillo is one rich tapa—here, we’ve added zippy cotija to cut the oily mouthfeel. Serve crusty bread alongside the dish to sop up the garlicky oil.
  1. 1 pound large shrimp, peeled and deveined
  2. 8 cloves garlic, 4 minced and 4 thinly sliced
  3. 8 tablespoons extra-virgin olive oil, divided
  4. ½ teaspoon sea salt
  5. 1 tablespoon chopped fresh tarragon
  6. 1 tablespoon chopped fresh chives
  7. Pinch red pepper flakes
  8. 4 ounces cotija cheese, crumbled
  1. Combine shrimp, minced garlic, 3 tablespoons olive oil, and sea salt in a bowl and toss.
  2. Warm remaining 5 tablespoons olive oil in a large skillet over medium-high heat. Add sliced garlic and cook, stirring constantly, until just golden, about 1 minute. Add shrimp mixture and cook, stirring occasionally, until shrimp are cooked through, about 3 minutes. Remove from heat and rest for 2 minutes. Add herbs and red pepper flakes and toss to combine. Transfer to a serving dish and top with cheese. Serve immediately.
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Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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