Hey there, fellow food enthusiasts! It’s Al here, back with a delightful recipe that’s sure to transport you to the sunny shores of Spain. Today, we’re cooking up a batch of Spicy Spanish Gambas al Ajillo, a dish that’s every bit as fun to make as it is delicious to eat. With the kids back in school and cooler weather setting in, there’s no better time to dive into flavors that can reignite your spirit.
Gambas al Ajillo, for those unfamiliar, is a classic Spanish tapas dish featuring garlic, shrimp, and a hit of chili spice. The aroma of garlic sizzling in olive oil is pure magic, and when the shrimp hit that hot pan, they become little morsels of tender, juicy goodness. It’s a dish that’s deceptively simple and incredibly rewarding.
One of the things I love most about this dish is how it brings the family together. In our house, we enjoy sharing a warm loaf of crusty baguette, perfect for sopping up the luscious, garlicky sauce left behind. You’ll find that little hands and big appetites are all in for this culinary adventure.
The key to a beautiful Gambas al Ajillo is in using fresh shrimp and plenty of garlic — no holding back here! And for a special twist, I like to add a splash of dry sherry or white wine, which not only deglazes the pan but also imbues the dish with a rich, aromatic depth.
Preparing this dish fills the air with an inviting aroma that never fails to draw everyone to the kitchen. Plus, it’s incredibly quick to whip up, making it an ace-up-your-sleeve kind of recipe for any busy evening.
I suggest serving this alongside some lemon wedges and perhaps a simple green salad to balance the flavors. Trust me, it’s a surefire way to begin or end your meal with a smile.
So, gather your loved ones, set the table with a stack of napkins, and dive into this Mediterranean delight. Here’s to good taste, great company, and the joy of home-cooked meals bringing us all together. Cheers!
Ingredients
– 500g large shrimp, peeled and deveined
– 60ml olive oil
– 6 cloves garlic, thinly sliced
– 1 tsp red pepper flakes
– 1 tsp smoked paprika
– 60ml dry sherry or white wine
– Salt, to taste
– Freshly ground black pepper, to taste
– 1 tbsp fresh parsley, chopped
– 1 lemon, cut into wedges
– 1 crusty baguette, sliced
Method
1. Heat the olive oil in a large frying pan over medium heat for about 2 minutes.
2. Add the sliced garlic and sauté until it’s fragrant and just starting to turn golden, approximately 1 minute.
3. Incorporate the red pepper flakes and smoked paprika, stirring to combine, and cook for another 30 seconds.
4. Raise the heat to medium-high and add the shrimp to the pan in a single layer. Season with salt and freshly ground black pepper.
5. Cook the shrimp for 1-2 minutes on each side until they are pink and opaque.
6. Pour in the dry sherry or white wine, stirring to deglaze the pan, and cook for an additional 1-2 minutes until the liquid slightly reduces.
7. Remove the pan from heat and sprinkle the chopped fresh parsley over the shrimp.
8. Serve immediately with lemon wedges on the side and sliced crusty baguette for dipping into the garlic-infused sauce.
