Gambas al Ajillo
Few dishes deliver as much flavor with as little effort as gambas al ajillo, the iconic Spanish garlic shrimp. Plump shrimp sizzle in a generous pool of olive oil infused with sliced garlic and a whisper of dried chili. The whole thing comes together in under ten minutes, and the result is so intensely savory that you'll need crusty bread on the table to soak up every drop of that garlicky oil.
This is tapas culture at its finest. In bars across Spain, these shrimp arrive still bubbling in small clay cazuelas, the oil popping and the garlic turning golden at the edges. The beauty of this dish is its simplicity. There's nowhere to hide, so each ingredient matters. Use the best olive oil you can find, since it forms the base of the sauce. Use fresh, large shrimp with good flavor. And don't be shy with the garlic. Six cloves might seem like a lot for four servings, but once they soften in the warm oil, they become sweet, mellow, and completely irresistible. A splash of dry sherry at the end adds a nutty depth that ties everything together.
Ingredients
- ● 1 lb large shrimp
- ● 1/3 cup extra-virgin olive oil
- ● 6 garlic cloves
- ● 1/2 tsp dried red chili flakes
- ● 2 tbsp dry sherry
- ● 1/2 tsp smoked paprika (pimenton)
- ● 3/4 tsp kosher salt
- ● 2 tbsp fresh flat-leaf parsley
- ● 1 lemon
- ● crusty bread
Instructions
- 1Pat shrimp dry with paper towels and season with salt and smoked paprika. Toss to coat evenly.
- 2Heat olive oil in a large skillet (or clay cazuela if you have one) over medium-low heat. Add the sliced garlic and chili flakes. Cook gently, stirring often, until the garlic is fragrant and just starting to turn golden at the edges, about 2 minutes.
- 3Increase heat to medium-high. Add the shrimp in a single layer. Cook without moving for 1 minute until the bottoms turn pink.
- 4Flip the shrimp. Add the sherry and let it sizzle and reduce for about 30 seconds.
- 5Cook for 1 more minute until the shrimp are just cooked through and curled. Remove from heat immediately.
- 6Scatter fresh parsley over the top and serve immediately with lemon wedges and plenty of crusty bread for dipping.
Nutrition Facts
| Calories | 285 |
|---|---|
| Protein | 24g |
| Carbohydrates | 2g |
| Fat | 19g |
