Show me how to make it for you baby

Gambas al Ajillo, or one of the 10 million ways the Spanish make their shrimp delicious.

Gambas al Ajillo, or one of the 10 million ways the Spanish make their shrimp delicious.

Mona came back from a trip to Spain, Germany and France recently. After three weeks, she returned with a glow in her face and also managed to even come back smaller.

Just so you know, I think Mona is the hottest thing in the entire world. I love her curves. My wife turns heads when she walks into a room wearing no makeup on those big brown eyes, baggy sweatpants and a 29-year-old t-shirt. She doesn’t even notice the effect she has on others. And that’s what makes her so sexy.

Back to her shrunken waistline. When she was gone, we’d check in every few days to see how the other was doing. All she spoke about was the food. Where she ate, what she ate, how she ate it, when she ate it and how the last meal was the best she’d ever had. And she was always video chatting with a big glass of red right next to her.

We all come back from vacation rested, empowered and inspired. And I love her, so I want to keep that vacation mind going. She’s a less worried, loose Mona. One that isn’t worried about the next client, slightly stressed and wondering if her work is done well. So when she got back, I asked her what her favorite dishes were. There were quite a few, but she turned into a different person when she said this:

“Gambas baby. A dish called Gambas al Ajillo! It’s shrimp with paprika, crushed red pepper, parsley, sherry and lots of olive oil. A waiter told me how to make it.” Then she made a sound that women do when they’re typically talking about chocolate. You know, that guttural noise that sounds slightly sexual. But she was only talking about gambas.

So I replied, “Show me how to make it for you.”

What happened next is none of your business. But let’s stay on point. Sometimes women must help men, so that you get what you want. So men, it doesn’t hurt to keep asking questions about what they want. Which requires you paying attention to the details. This took five minutes from prep to finish. Which translates to this: I take her to Spain every time I make this for her.

Gambas al Ajillo (Mona's favorite Spanish shrimp recipe)
Serves 2
Lightly sautéed shrimp with sherry, parsley, a healthy amount of garlic, lots of olive oil, salt and crushed red pepper.
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Prep Time
2 min
Cook Time
3 min
Prep Time
2 min
Cook Time
3 min
Ingredients
  1. 4 cloves garlic
  2. 1/4 cup good quality extra-virgin olive oil
  3. 1/2 pound of large shrimp, peeled
  4. Salt
  5. 1 teaspoon paprika
  6. A pinch red pepper flakes
  7. 2 teaspoons sherry (we've even used cognac or whiskey)
  8. 1 tablespoon chopped fresh parsley
  9. A squirt of fresh lemon juice
Instructions
  1. Assemble all of your ingredients on the counter closest to the stove.
  2. If you have a mortar and pestle, mash the garlic and parsley to a pulp and set aside.
  3. Add shrimp to a bowl with garlic parsley paste, or just garlic, pepper flakes and paprika. Toss until well combined.
  4. Turn on the heavy pan to a medium heat and fill with olive oil, wait a minute for it to warm up.
  5. Add the shrimp, lemon juice and sherry. Be careful not to crowd the shrimp, and cook them 2 minutes on each side.
  6. Remove from the pan, and season right away with salt and freshly ground black pepper.
  7. Serve this over bread, pasta, or just eat it with your hands as Mona does.
Notes
  1. Trader Joe's sells a pound of wild shrimp for under $10 dollars. Whatever you choose, make sure it's labeled "wild".
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About Mona Holmes

I'm a food writer and home cook that loves to talk about healthy food and romance.
This entry was posted in CTGL Tip, Dinner, Gluten-free, Late Night Snack, Lunch and tagged , , . Bookmark the permalink.

One Response to Show me how to make it for you baby

  1. Akua says:

    AWWEEEESOME. Keep going.

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