Gambas al Ajillo – Spanish Garlic Shrimp
1kcal
Ingredients
- 400 g 14 oz large raw shrimp, peeled and deveined, tails left on if desired
- 4 large garlic cloves thinly sliced
- 1 –2 dried Spanish guindilla chili peppers left whole or broken into pieces
- 100 ml scant ½ cup / 6 tbsp + 2 tsp Spanish extra virgin olive oil
- 1 tbsp 15 ml dry fino sherry or dry white wine, optional
- 1 tbsp 15 ml freshly squeezed lemon juice, or to taste
- 2 tbsp finely chopped fresh flat-leaf parsley
- ¼ tsp fine sea salt plus more to taste
- Crusty bread for serving
Method
- If using frozen shrimp, thaw them completely in the refrigerator before cooking. Drain thoroughly and pat dry with kitchen paper. Season lightly with the salt.
- Pour the olive oil into a medium skillet or a stovetop-safe earthenware cazuela. Add the sliced garlic and dried guindillas.
- Place the pan over medium-low heat and warm the oil gently for approximately 2–3 minutes, stirring occasionally. The garlic should become fragrant and begin turning pale gold around the edges. Do not let it turn dark brown.
- Increase the heat slightly to medium and carefully add the shrimp in a single layer. Cook for approximately 1–2 minutes on the first side, then turn and cook for another 1–2 minutes, depending on their size. The shrimp should be firm, pearly and opaque throughout.
- If using sherry or white wine, briefly remove the pan from the heat and allow the vigorous bubbling to subside. Carefully add the sherry in a small amount, keeping your face and hands away from the pan. Return to gentle heat and allow it to simmer briefly, about 20–30 seconds.
- Remove the pan from the heat. Add the lemon juice and chopped parsley, then gently swirl or stir to combine. Taste the oil and adjust the salt if necessary.
- Transfer the shrimp and fragrant garlic oil to a warm, heatproof serving dish, or serve directly in the cooking vessel on a suitable heatproof trivet.
- Serve immediately with plenty of crusty bread to soak up the garlic-infused olive oil.
Nutrition
Calories1kcalCarbohydrates0.1gProtein0.1gFat0.01gSaturated Fat0.003gPolyunsaturated Fat0.003gMonounsaturated Fat0.01gSodium146mgPotassium11mgFiber0.1gSugar0.02gVitamin A168IUVitamin C3mgCalcium3mgIron0.1mg
Notes
Choosing the shrimp: Large raw shrimp or prawns work best. Choose peeled and deveined shrimp for convenience. Leaving the tails attached makes a beautiful presentation, but removing them makes the tapa easier to eat.
Fresh or frozen shrimp: Both work well. Good-quality frozen shrimp are often an excellent choice. Thaw completely in the refrigerator and dry thoroughly before cooking.
Don't overcook the shrimp: Cooking time depends on their size. The shrimp should be pearly and opaque throughout. Most large shrimp take approximately 3–4 minutes in total, but larger specimens may need a little longer.
Choosing the olive oil: Use a good-quality Spanish extra virgin olive oil. A mild or medium-fruity variety works particularly well.
Garlic: Slice the garlic thinly and evenly so it cooks at the same rate. Stop cooking it while it is pale golden. Dark brown garlic can make the oil bitter.
Guindillas: One dried guindilla gives a milder result, while two provide more heat. The intensity varies by pepper variety. Substitute a small pinch of dried red chili flakes if necessary.
Sherry: A tablespoon of dry fino sherry gives the dish a subtle extra flavor. Avoid sweet cream sherry or salty cooking sherry. Dry white wine also works.
Important when adding sherry: Never pour alcohol directly from the bottle into a pan over a flame. Take the pan off the heat first and add the measured sherry carefully. Hot oil may splatter when it comes into contact with liquid.
Lemon: Add the lemon juice after removing the pan from the heat. It brings freshness to the rich olive oil. For a more traditional minimalist version, use just a little lemon or leave it out.
Parsley: Flat-leaf parsley adds color and freshness. It is best added at the end.
Earthenware cazuela: Use only a cazuela specifically rated for stovetop cooking. Decorative or oven-only earthenware may crack on direct heat. A regular skillet works perfectly well.
Serving: Serve immediately while the shrimp are hot and juicy, with generous amounts of crusty bread for dipping into the garlic oil.
Storage: Gambas al ajillo taste best freshly made. Refrigerate any leftovers promptly in a covered container and use within 1–2 days for best quality. Reheat gently until hot throughout.
Allergens: Contains crustacean shellfish. If serving bread, check for gluten and other allergens as appropriate.