SPANISH GARLIC SHRIMP (Gambas al Ajillo) – It is quite popular. Large, juicy shrimp swam in a flavorful olive oil and garlic sauce. It’s garlicky, spicy, and rich in all the right ways. With some crusty bread, it’s perfect!
This quick gambas al ajillo recipe (SPANISH GARLIC SHRIMP) with extremely juicy shrimp floating in a garlicky olive oil sauce can be prepared in only 10 minutes. Simply dunk your favorite crusty bread in the sauce!
— 1 lb (ca. 454 g) large shrimp peeled and deveined
— 10 garlic cloves, chopped
— ½ cup extra virgin olive oil
— 1 teaspoon red pepper flakes (If you don’t want it to be too spicy, start with less)
— 1 teaspoon paprika
— Kosher salt
— 2 tablespoons dry sherry or dry white wine
— ½ cup chopped fresh parsley
— Juice of ½ lemon
Season the shrimp with kosher salt after patting them dry. Set aside.
Over medium heat, heat the extra virgin olive oil until it shimmers but does not smoke. Garlic and red pepper flakes should be added now. Cook for 60 seconds over medium heat, or until the garlic begins to brown (be careful not to burn it).
Combine the shrimp and paprika in a mixing bowl. Cook for a few minutes, tossing frequently, until the flesh turns opaque and glossy pink (about 3 minutes or so; this will depend on the size of the shrimp). Turn off the heat in the pan.
Stir in sherry, lemon juice and parsley.
In a serving bowl, combine the shrimp and sauce. Serve with crusty bread of your choice.