Gambas Al Ajillo (Garlic Shrimp)

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

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

Cuisine: Spanish

Serves: 2

Ingredients

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

Instructions

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.

Notes

Inspired by the Gambas Al Ajillo at Ceviche Tapas Bar & Restaurant back in the late 1990's