Here’s a simple and delicious recipe for Gambas al Ajillo, or Spanish Garlic Shrimp, a popular tapas dish that highlights the flavors of garlic and olive oil.
Gambas al Ajillo
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 10 cloves garlic, thinly sliced or minced
- 1/2 cup extra virgin olive oil
- 1-2 small dried cayenne peppers (or red pepper flakes to taste)
- 1/3 cup dry sherry or white wine (optional)
- Salt, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
Instructions
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels and season lightly with salt. Set aside.
- Heat the Olive Oil:
- In a large skillet or frying pan, heat the olive oil over medium heat until shimmering but not smoking.
- Cook the Garlic:
- Add the sliced garlic and cayenne peppers to the pan. Cook gently for about 1 minute, stirring frequently, until the garlic is fragrant and just starting to turn golden (be careful not to let it burn).
- Add the Shrimp:
- Increase the heat to medium-high and add the shrimp to the pan in a single layer. Cook for about 2 minutes on one side until they start turning pink.
- Add Wine (if using):
- Flip the shrimp and pour in the sherry or white wine. Cook for another 1-2 minutes until the shrimp are fully cooked (they should be pink and opaque).
- Finish and Serve:
- Remove from heat and adjust seasoning with salt if needed. Sprinkle chopped parsley over the top.
- Serve immediately in the skillet or transfer to a serving dish, accompanied by crusty bread for dipping into the flavorful oil.
Tips
- For extra flavor, you can add a squeeze of lemon juice right before serving.
- Adjust the amount of garlic and cayenne pepper according to your taste preferences.
- This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your homemade Gambas al Ajillo! This dish is perfect as an appetizer or as part of a tapas spread.