Gambas al Ajillo (Spanish Garlic Shrimp Tapas)
Ingredients for Gambas al Ajillo
| Ingredient | Quantity | How |
|---|---|---|
| Extra-virgin olive oil | 1/2 cup | |
| Garlic | 10 cloves | finely minced |
| Red pepper flakes | 1 tsp | |
| Shrimp | 450 g | deveined, shells left on |
| Lemon juice | 2 tbsp | from about 1/2 lemon |
| Spanish brandy | 1/4 cup | or dry sherry, optional |
| Smoked or sweet paprika | 1 tsp | optional |
| Fresh parsley leaves | 1 tbsp | chopped |
| Baguette | 1 | sliced, for serving |
Method for Gambas al Ajillo
Step 1
Gather the ingredients.
Step 2
In a large (30 cm) sauté pan, warm 1/2 cup extra-virgin olive oil over medium heat.
Step 3
Add 10 cloves finely minced garlic and 1 tsp red pepper flakes, lower the heat, and sauté until garlic just begins to brown.
Step 4
Raise heat to high and immediately add 450 g shrimp and 2 tbsp lemon juice, along with optional 1/4 cup brandy and 1 tsp paprika. Stir to coat shrimp and sauté until they turn pink and start to curl.
Step 5
Remove from heat and season with salt and freshly ground black pepper to taste.
Step 6
Transfer shrimp to a warm plate, pour over sauce, or serve straight from the pan. Sprinkle with 1 tbsp chopped fresh parsley leaves and serve with sliced baguette.