Recipes
Archives
Print This Recipe
Gambas al Ajillo
Gambas al Ajillo - Sizzling Garlic Shrimp
Gambas al Ajillo are one of Spain’s most popular tapas. The secret to success is very fragrant olive oil that is not too heavy in texture, and a cooking vessel that conducts heat slowly. A cazuela is ideal, but you can also use a deep-cast skillet.
Ingredients:
1 1/4 lb small shrimp, peeled
Sea Salt (or kosher salt)
1 cup fragrant extra-virgin olive oil
6 large garlic cloves, finely chopped
1/2 small dry red chile, crumbled
3 tbsp minced fresh flat-leaf parsley
Preparation:
Pat the shrimp dry with paper towels, then sprinkle salt over them. Place the olive oil and garlic in 10 inch earthenware cazuela (or skillet) and heat over medium-low heat until the oil shimmers and the garlic begins to sizzle. Cook until the garlic is very fragrant but not colored, about 2 to 3 minutes, reducing the heat if necessary. Add the chile and stir for a few seconds. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes.
Season with salt to taste, stir in the parsley, and cook for a few seconds longer. Serve the shrimp in the cazuela with plenty of bread alongside. Enjoy!
Serves 4 to 5
If you enjoyed this recipe, make sure you subscribe to my RSS feed!
Posted by Antonio on October 30th, 2007 under Easy Spanish Recipes, Tapas
November 19th, 2007 at 10:31 pm
Hi,
this must be very nice recipe I got it and will try it home..thanks buddy, have a great day..cheers