Gambas al ajillo recipe easy

Gambas al ajillo are on every Spanish restaurant menu — for good reason! It’s a dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry.

This dish is meant for sharing as a tapa (or small dish). All you need is a loaf of good crusty bread to dunk in the tasty olive oil sauce and perhaps an easy cocktail, like Agua De València or Tinto De Verano.

The dish is particularly popular during gathering for outdoor dining or socializing. Its a fantastic dish for summer gatherings, barbeques or picnics due to its simplicity, bold flavors, and quick cooking time.

Ingredients

1/2 cup extra-virgin olive oil

10 large cloves garlic, finely minced

1 teaspoon red pepper flakes

1 pound shrimp (about 25), deveined, shells left on

2 tablespoons lemon juice, from about 1/2 lemon

1/4 cup Spanish brandy, or dry sherry, optional

1 teaspoon smoked or sweet paprika, optional

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon fresh parsley leaves, chopped

1 baguette, sliced, for serving

Instruction

In a large (12-inch) sauté pan or heavy frying pan, warm the olive oil over medium heat.

Add the garlic and red pepper flakes, lower the heat, and sauté for about 1 minute or until the garlic just begins to brown.

Be careful not to let it burn. Raise the heat to high and immediately add the shrimp and lemon juice, along with the brandy and paprika, if using.

Stir well to coat the shrimp and sauté until the shrimp turn pink and start to curl, 3 to 5 minutes.

Remove from the heat and season to taste with salt and freshly ground black pepper.

Transfer the shrimp to a warm plate and pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley and serve with slices of fresh bread.

Enjoy!!!

View more…