Hello, lovely readers!
Today, I’m thrilled to bring a taste of Spain to your kitchen with a dish that’s absolutely perfect for sharing—Garlic Shrimp, also known as Gambas al Ajillo! If you’re a fan of Spanish cuisine, you’re in for a real treat. This delightful tapa is a true testament to the magic that can happen when simple ingredients come together to create something extraordinary.
**The Star Ingredient: Shrimp**
Shrimp is such a versatile seafood and works wonderfully with the rich, aromatic flavors of garlic and chili. Not only is this dish quick to whip up, but it’s also bursting with zest that will transport your taste buds straight to a cozy tapas bar in sunny Spain.
**Setting the Scene**
I remember the first time my wife and I had Gambas al Ajillo—it was at a bustling little tapas bar during our travels in Barcelona. We were immediately hooked by the succulent shrimp bathed in a garlicky olive oil infused with the perfect hint of chili. It was love at first bite! Ever since then, I’ve been perfecting this recipe to bring that same unforgettable experience back home to our kitchen.
**Perfect for Any Occasion**
Whether you’re planning a dinner party, looking for a romantic meal for two, or simply craving a quick and flavorful dinner, this dish covers all bases. Pair it with a nice glass of white wine or a chilled beer, and you have a magnificent meal that’s sure to please.
**Ingredients You’ll Need:**
– 500g large raw shrimp, peeled and deveined
– 6 cloves garlic, thinly sliced
– 100ml extra virgin olive oil
– 1 dried red chili, chopped
– 1 tsp smoked paprika
– 30ml dry sherry (optional)
– Salt, to taste
– Fresh parsley, chopped (for garnish)
– Crusty bread, for serving
**How to Make Gambas al Ajillo:**
1. **Heat the olive oil** in a large skillet over medium heat until shimmering.
2. **Add the sliced garlic** and chopped red chili to the skillet. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and golden brown but not burned.
3. **Add the shrimp** to the skillet in a single layer. Sprinkle with smoked paprika and a pinch of salt.
4. **Cook the shrimp** for 2-3 minutes on one side, or until pink and opaque.
5. **Flip the shrimp** and pour in the dry sherry, if using. Cook for an additional 1-2 minutes until the shrimp are fully cooked.
6. **Remove the skillet from heat** and sprinkle with chopped fresh parsley.
7. **Serve immediately** with crusty bread to soak up the flavorful garlic oil.
Et voila! A scrumptious plate of Gambas al Ajillo ready to delight your senses. Be prepared for the aroma of garlic and paprika to fill your kitchen, beckoning everyone to the table.
I hope you enjoy making and eating this dish as much as we do. If you try it out, be sure to leave a comment below and let me know how it turned out. Until next time, happy cooking and Buen Provecho!
Cheers,
Al
Ingredients
– 500g large raw shrimp, peeled and deveined
– 6 cloves garlic, thinly sliced
– 100ml extra virgin olive oil
– 1 dried red chili, chopped
– 1 tsp smoked paprika
– 30ml dry sherry (optional)
– Salt, to taste
– Fresh parsley, chopped (for garnish)
– Crusty bread, for serving
Method
1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced garlic and chopped red chili to the skillet. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and golden brown but not burned.
3. Add the shrimp to the skillet in a single layer. Sprinkle with smoked paprika and a pinch of salt.
4. Cook the shrimp for 2-3 minutes on one side, or until pink and opaque.
5. Flip the shrimp and pour in the dry sherry, if using. Cook for an additional 1-2 minutes until the shrimp are fully cooked.
6. Remove the skillet from heat and sprinkle with chopped fresh parsley.
7. Serve immediately with crusty bread to soak up the flavorful garlic oil.
