Gambas al Ajillo, or garlic shrimp, is a classic Spanish dish that celebrates the beauty of simplicity in cooking. It's all about succulent shrimp, sizzling in fragrant olive oil with a generous helping of garlic and a hint of red pepper flakes. This dish is a true representation of traditional Spanish cuisine, where a handful of high-quality ingredients come together to create a flavorful and satisfying experience. Just use some great olive oil, salt, pepper, red pepper flakes, shrimp, and chili pepper. Guindilla peppers are traditional, but I used a Guajillo pepper today.
What is great about Gambas al Ajillo?
This dish is incredibly quick and easy to prepare, making it a convenient choice for weeknight dinners or impromptu gatherings.
It can be served as a flavorful appetizer, a tasty tapas dish, or a satisfying main course, adapting effortlessly to your dining preferences.
It embodies the heart of Mediterranean cuisine, highlighting the use of fresh ingredients like garlic, olive oil, and seafood that are staples in this culinary tradition.
Tips
Prawns can be substituted for shrimp.
Coriander also goes great with this recipe.
Shrimp cook quickly, so be attentive to avoid overcooking. They should turn pink and opaque but remain tender and juicy.
Gambas al Ajillo
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 Servings
Ingredients:
1 lb large shrimp peeled and deveined
Kosher salt
½ cup extra virgin olive oil
10 garlic cloves, chopped
1 teaspoon red pepper flakes (start with less if you don't want it too spicy)
1 teaspoon paprika
2 tablespoons dry sherry or dry white wine
Juice of ½ lemon
½ cup chopped fresh parsley
Directions:
Pat the shrimp dry and season with kosher salt. Set aside for now.
Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
Stir in sherry, lemon juice and parsley.
Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.
Suggested Pairing
Serve with a nice red, and a crusty baguette for dunking the delicious garlic olive oil.
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