Hello, fellow food enthusiasts!
I’m thrilled to share with you a quintessential Spanish dish that has become an absolute favorite in our home—Gambas al Ajillo, or Garlic Shrimp. This dish holds a special place in my heart as it reminds me of our quaint little street corner tapas bar experiences during our holiday in Barcelona. The aromas wafting through the bustling streets, the laughter of friends, and the clinking of glasses—all of it comes back as vividly as if it were yesterday. So, let’s recreate that magic in our kitchens!
### A Spanish Delight Brought Home
Gambas al Ajillo is a straightforward yet utterly delicious dish that’s perfect as an appetizer or even a light meal. It’s all about fresh shrimp swirled in a luscious, garlicky olive oil, spiked with a bit of heat from red pepper flakes, and served with crusty baguette for mopping up all the wonderful juices. Pair it with a chilled glass of white wine, and you’re transported straight to Spain, no passport required.
### The Ingredients
One of the many reasons I adore this dish is its simplicity. Here’s what you’ll need:
– **450g large raw shrimp, peeled and deveined** – Freshness is key here for a succulent texture.
– **6 cloves garlic, thinly sliced** – Garlic is the heart and soul of this dish.
– **1/4 cup extra virgin olive oil** – Use good quality oil for the best flavor.
– **1 tsp red pepper flakes** – Just enough to add that wonderful hint of heat.
– **1/4 cup dry white wine** – Adds a rich depth of flavor.
– **1 tsp smoked paprika** – For that unmistakable Spanish touch.
– **Salt and freshly ground black pepper, to taste** – To season perfectly.
– **1 tbsp fresh parsley, chopped** – A fresh burst of color and flavor.
– **1 baguette, sliced and toasted** – Essential for savoring every last drop of the garlicky goodness.
– **1 lemon, cut into wedges** – A squeeze of lemon brightens up the dish.
### Method to the Magic
#### 1. The Garlic Sizzle
Start with heating the olive oil in a large sauté pan over medium heat. Add in the thinly sliced garlic and let it do its thing until it turns aromatic and golden—about 1-2 minutes. But be vigilant! You don’t want the garlic to burn.
#### 2. Add Some Heat
Sprinkle in the red pepper flakes and let them infuse the oil for an additional 30 seconds.
#### 3. Shrimp Time
Turn up the heat to medium-high and introduce the shrimp to the party. Cook them for about 2 minutes per side, or until they turn that lovely pink and opaque.
#### 4. Finishing Touches
Pour in the dry white wine and stir in the smoked paprika. Season generously with salt and freshly ground black pepper. Let everything mingle for another 2 minutes, allowing the wine to reduce slightly.
#### 5. Garnish and Serve
Remove the pan from the heat and sprinkle over the freshly chopped parsley. Serve immediately with the toasted baguette slices and lemon wedges.
### Bringing It All Together
This dish is perfect for a cozy date night, an intriguing appetizer for a dinner party, or even a delightful snack to enjoy while binge-watching your favorite series. The key is to drench those baguette slices in that luscious garlic-infused oil and savor every bite.
I hope you enjoy this as much as we do. Be prepared for the deliciousness to whisk you away on a culinary trip to Spain, right from your kitchen. Until next time, happy cooking!
Cheers,
Al
Ingredients
– 450g large raw shrimp, peeled and deveined
– 6 cloves garlic, thinly sliced
– 1/4 cup extra virgin olive oil
– 1 tsp red pepper flakes
– 1/4 cup dry white wine
– 1 tsp smoked paprika
– Salt, to taste
– Freshly ground black pepper, to taste
– 1 tbsp fresh parsley, chopped
– 1 baguette, sliced and toasted
– 1 lemon, cut into wedges
Method
1. Heat the olive oil in a large sauté pan over medium heat.
2. Add the thinly sliced garlic and cook until fragrant and golden, about 1-2 minutes.
3. Add the red pepper flakes and cook for an additional 30 seconds.
4. Increase the heat to medium-high, then add the shrimp. Cook the shrimp for about 2 minutes per side, or until they turn pink and opaque.
5. Stir in the white wine and smoked paprika. Season with salt and freshly ground black pepper to taste.
6. Cook for an additional 2 minutes, allowing the wine to reduce slightly.
7. Remove the pan from heat and sprinkle with freshly chopped parsley.
8. Serve the gambas al ajillo immediately with toasted baguette slices and lemon wedges on the side.
