Gambas al Ajillo

Gambas al Ajillo is a Spanish style garlic shrimp, usually treated as a tapa, you can also serve it as a standalone dish.

Ingredients

  • Olive oil

  • ½ lb shrimp

  • 5 cloves garlic

  • ¼ white wine

  • ¼ tsp (or ⅛ tsp depending on desired spice level) Cayenne pepper 

  • ½ tsp paprika or pimentón

  • 2 tsp dried parsley

  • 1 tsp red peppercorns or red pepper flakes

  • 1 lemon to serve

  • Bread to serve

PROCESS

Peel and devein the shrimp, leaving the tails intact and setting the peels aside. Season the raw shrimp with salt and set aside for 5-10 minutes. Thinly slice the garlic cloves and set aside.

Heat about 1 tbsp olive oil in a skillet over medium heat. When the oil “shimmers” it is ready to go. Note: If it starts to smoke, it is too hot. Turn down heat and add a splash of oil to cool it down. 

Add the shrimp peels and garlic to the oil and stir occasionally until the garlic starts to turn brown (it will go quickly so stay close!). 

Remove the shrimp peels and discard. Add all the spices to the pan, stirring rapidly to incorporate into all the oil and release the aromatics. 

Add the shrimp and white wine and cook until opaque and slightly firm (about 1-3 minutes). Serve with a squeeze of fresh lemon juice and a crusty bread to sop up all the sauce.