In this time of COVID-19 the world is experiencing a shift in every aspect of our lives including how to dine out. No longer do we have the privilege of willingly walking into a restaurant of our choice, making a reservation and sitting down for an evening of spirited libations, hearty, filling entrees and decedents desserts. But what this time has taught is the power of fellowship and the importance of feeding your body as well as your mind and spirit.

Enters Chef Tim Banks. A veteran culinary multi hyphenate, whose career in educating, private dining, operating a food tuck and now a social media and digital influencer, knows all too well about cooking simple, flavorful foods while thinking outside of the ordinary culinary box. Stop with the fast food, take control of your taste buds and bust out your Le Crueset cookware because this recipe will take your mind off the stress work life. As they say... bon appetit. 


Gambas a Ajillo (Shrimp in Garlic Sauce)



1 1/2 pounds shelled and deveined large shrimp, tails intact

Kosher salt

1/4 cup thinly sliced garlic

1 1/4 cups extra-virgin olive oil

1/4 tsp of crushed red pepper 

1/2 cup minced parsley

2 tablespoons dry red wine 

1 teaspoon finely grated lemon zest

Crusty bread, for serving



Step 1    

In a large bowl, toss the shrimp with 1 teaspoon of kosher salt and let stand for 10 minutes.

Step 2    

Meanwhile, in a 9- to 10-inch enameled cast-iron skillet, combine the garlic and olive oil and cook over moderately low heat, stirring occasionally, until the garlic is very fragrant and just starts to brown, 8 to 
10 minutes. Add the chile and cook, stirring, until fragrant, 15 to 30 seconds. 

Step 3    

Add the shrimp to the skillet and cook over moderately low heat, stirring and turning the shrimp occasionally, until barely pink, about 5 minutes. Stir in the parsley, sherry, lemon zest and a generous pinch of salt. Remove from the heat and let stand until the shrimp are cooked through, 3 to 5 minutes. Serve in the skillet, passing crusty bread at the table.

With 1 1/2 pounds of cooked shrimp you can easily enjoy this dish as a meal for one with a green salad!

The leftover cooked shrimp can become shrimp tacos or a breakfast omelet! Even use as addition to your favorite soup!