Gambas Al Ajillo (Garlic Shrimp)
Gambas Al Ajillo (Garlic Shrimp) is a very popular Spanish dish often served at tapas bars in south and central Spain. This dish can also be served as an entree by increasing your portion sizes.
Author: Danny Gutierrez
Recipe type: Appetizer & Tapas, Seafood
- 1 lb large Shrimp, peeled and de-veined, with one tail segment left on.
- 4 - 6 large cloves Garlic, minced
- 1 large Dry Red Chili Pepper, chopped or 1 tsp Red Pepper Flakes
- ½ tsp Paprika
- 2 tsp Parsley, fresh and chopped
- ¼ cup Extra Virgin Olive Oil
- 3 oz Dry Sherry
- 1 oz fresh Lemon Juice
- 2 tbs Butter
- Crusty Bread
Mise en place
- Peel and de-vein shrimp.
- Mince garlic.
- Chop parsley.
- Portion chili pepper, paprika, olive oil, sherry, lemon juice, butter.
Cook the shrimp
- In a saute pan, heat the olive oil over medium heat.
- Add the garlic & red pepper and saute for about one minute or until garlic begins to brown. Be careful not to burn the garlic.
- Raise the heat to med-high and add the shrimp, butter, lemon juice, sherry, paprika salt and pepper.
- Stir well, then saute, stirring briskly until the shrimp turn pink and curl – about 3 minutes.
- Remove from heat and transfer shrimp with oil and sauce to a serving plate.
- Sprinkle with parsley.
- Serve with crusty bread for dipping.
Inspired by the Gambas Al Ajillo at Ceviche Tapas Bar & Restaurant back in the late 1990's