Spain / Appetizer
Gambas al Ajillo (Garlic Shrimp)
Gambas al ajillo (garlic shrimp) is a popular Spanish dish found principally in the south and center of Spain. The primary ingredients consist of shrimp, garlic and olive oil but there are many variations. It's often served in Spain's tapas bars as an appetizer. However, this dish is so popular that it's occasionally offered as an entrée.
Ingredients
- shrimp1 lb
- garlic, Large cloves; finely minced4–6 clove
- sweet Spanish paprika, Sweet Spanish variety1 tsp
- dry sherry, May substitute cognac2–3 oz
- virgin olive oil, Virgin1/4 cup
- fresh parsley, Chopped3 tsp
- fresh lemon juice, Fresh1 oz
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.
Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.
