In the Kitchen: Gambas al Ajillo

Discover Newport brings us Chef Craig Corsetti from Merienda showing us how to make Gambas al Ajillo (garlic shrimp).


  • 4 medium shrimp peeled & deveined
  • Tablespoon sliced garlic
  • 3 tablespoons olive oil
  • Pinch of red pepper flakes
  • 1 tablespoon finely shopped parsley
  • 2 ounces brandy
  • 4-5 ounces dry white wine
  • Salt
  • 1 saute pan
  • 1 small heatproof casserole dish or Spanish cazuela


  1. On a separate burner place heat proof casserole dish over a low heat.
  2. Heat saute pan, olive oil, garlic & pepper flakes together.
  3. When garlic is starting to change color add shrimp, sprinkle with salt, lightly toss and add brandy. (Brandy may flair up)
  4. Stir shrimp occasionally until almost color changes and almost cooked through.
  5. Add parsley and wine, toss to mix.
  6. Place shrimp in heated casserole dish followed by cooking liquid. The pan should lightly sizzle with ingredients.
  7. Serve immediately with fresh bread and chilled wine.

The information, advice and answers displayed in The Rhode Show section of are those of individual sponsors and not WPRI-TV/Nexstar Media Group, Inc. presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.