Gambas al Ajillo recipe

Gambas al Ajillo recipe

Gambas al Ajillo recipe

Gambas al Ajillo, a beloved Spanish tapa, is a culinary gem that tantalizes taste buds with its irresistible flavors. This dish, which translates to “garlic shrimp,” is a celebration of simplicity, showcasing the harmonious blend of succulent shrimp, fragrant garlic, and a touch of spice.

Gambas al Ajillo has a rich history, originating in the southern regions of Spain, where fresh seafood is abundant. This dish is a testament to the resourcefulness of Spanish cooks, who transformed humble ingredients into a culinary masterpiece.

The preparation of Gambas al Ajillo is a feast for the senses. Picture plump shrimp sizzling in a clay pot, bathed in a fragrant bath of olive oil, garlic, and chili peppers. The aroma alone is enough to make your mouth water.

Ingredients:

  • 1 pound shrimp, peeled and deveined   
     
  • 1/4 cup olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup dry sherry
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic and red pepper flakes and cook for 1 minute, or until fragrant.   
     
  3. Add the shrimp and cook for 2-3 minutes, or until pink and cooked through.   
     
  4. Stir in the sherry and parsley and cook for 1 minute more.
  5. Season with salt and pepper to taste.
  6. Serve immediately with crusty bread for dipping.

Tips:

  • For a spicier dish, add more red pepper flakes.
  • If you don’t have dry sherry, you can substitute with white wine or chicken broth.
  • Be careful not to overcook the shrimp, or they will be tough.
  • Serve the Gambas al Ajillo immediately for the best flavor and texture.
  • Garnish with a sprinkle of paprika for a pop of color.