Description
Gambas al Ajillo is a classic Spanish tapas dish featuring succulent shrimp sautéed in fragrant garlic-infused olive oil with a hint of chili and smoked paprika, garnished with fresh parsley and served with zesty lemon wedges. This quick and flavorful appetizer captures the essence of Spanish cuisine with its simple yet bold flavors.
Ingredients
Scale
Seafood
- 1 pound large shrimp, peeled and deveined (tails on or off)
Seasonings & Add-ins
- 6 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon dry sherry or white wine (optional)
Oils & Liquids
- 1/4 cup extra virgin olive oil
Serving
- Lemon wedges for serving
Instructions
- Heat olive oil and sauté garlic: In a large skillet over medium heat, warm the extra virgin olive oil. Add the thinly sliced garlic and sauté gently until the garlic becomes fragrant and just turns golden, taking care not to burn it.
- Add spices: Stir in the red pepper flakes and smoked paprika if using, mixing well to infuse the oil with their flavors.
- Cook the shrimp: Place the shrimp in a single layer in the skillet and season with salt. Cook for 1 to 2 minutes on each side, or until the shrimp turn pink and opaque, indicating they are cooked through.
- Deglaze the pan: If desired, pour in the dry sherry or white wine and let it simmer for 30 seconds. This step helps deglaze the pan and adds depth to the sauce.
- Finish and serve: Remove the skillet from heat. Sprinkle chopped fresh parsley over the shrimp. Serve immediately with lemon wedges and crusty bread on the side for dipping into the flavorful garlic oil.
Notes
- Serve hot and sizzling for an authentic experience.
- This dish is best enjoyed fresh but can be gently reheated in a skillet.
- Adjust the amount of garlic and red pepper flakes to suit your heat preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Spanish
