Gambas al Ajillo - Using Shrimp Heads to Extract Flavor Makes the Olive Oil Completely Different

Steps

1. 1

   Cut the garlic and sun-dried tomatoes in half, and crush the whole peppercorns using the back of a knife.

2. 2

   Separate the shrimp heads from the body and pat dry to remove moisture.

3. 3

   Add a little olive oil to a pan and grill the baguette slices on both sides until golden, then remove and set aside.

4. 4

   Add the remaining olive oil and garlic to the same pan and cook slowly until lightly golden.

5. 5

   Add the crushed peppercorns, chili powder, and shrimp heads and cook long enough to fully extract all the aroma.

6. 6

   Add the shrimp meat, sun-dried tomatoes, and green olives and stir-fry for 30 seconds, then finish with chicken stock and basil.