Garlic Shrimps (Gambas al ajillo)
2 servings
20 minutes
Gambas al ajillo is a classic Spanish dish from Andalusia that has won the hearts of food lovers worldwide. It combines simplicity in preparation with exquisite flavor. Juicy shrimp infused with the aroma of garlic lightly sautéed in abundant olive oil acquire a rich, spicy taste with a hint of heat from dried red pepper. The dish is garnished with fresh parsley, adding freshness and completeness. Gambas al ajillo is perfect as a standalone tapas-style appetizer or as an accompaniment to rice. It is not just a treat but an embodiment of warm Spanish evenings filled with Mediterranean aromas.
1
First, heat olive oil in a pan. This is a traditional Spanish recipe, so the oil should be poured generously, without saving or worrying about diets.
- Olive oil: 0.5 glass
2
While the oil is heating, boil water in a separate pot. Add the shrimp, wait for it to boil again, stir the shrimp for 30 seconds, and drain in a colander.
- Peeled shrimp: 250 g
3
Add chopped garlic to the heated oil. There should be plenty of garlic - I usually use 7-8 cloves for 250 grams of shrimp, but you can use more.
- Garlic: 8 cloves
4
When the garlic turns golden, add one dried red pepper (guindilla) to the oil. The dried red peppers should be very spicy - one Spanish 'Guindilla' makes the dish pleasantly spicy. If you like it spicier, add more, but check first.
- Dried red chili: 1 piece
5
Add shrimp to the prepared sauce. Stirring, keep on medium heat for about five minutes.
- Peeled shrimp: 250 g
6
Add finely chopped fresh parsley to the shrimp. Stir, remove from heat, and serve.
- Parsley: 1 bunch
- Salt: to taste
7
Gambas al ajillo can be served on its own, as shown in the picture, in a traditional tapas dish, or with a side. This dish pairs excellently with rice.
