Gambas al Ajillo (Garlic Shrimp)
Gambas al ajillo pairs tender shrimp with a generous olive oil sauce flavoured with chopped garlic, red pepper flakes, and paprika. Finish with dry sherry, lemon, and parsley, and serve with crusty bread for dipping.
Ingredients
- 454 g large shrimp (peeled and deveined)
- Kosher salt
- 120 ml extra virgin olive oil
- 10 garlic cloves (chopped)
- 1 teaspoon red pepper flakes (or less for a milder sauce)
- 1 teaspoon paprika
- 2 tablespoons dry sherry or dry white wine
- Juice of ½ lemon
- 120 ml chopped fresh parsley
Instructions
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Prepare the Shrimp. Pat the shrimp dry with paper towels and season with kosher salt. Set aside while you start the sauce.
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Flavour the Oil. Heat the extra virgin olive oil in a pan over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook, stirring, for 30 to 60 seconds, until the garlic takes on a little colour. Do not let it brown or burn.
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Cook the Shrimp. Add the shrimp and paprika. Cook, tossing regularly, until the flesh turns opaque and pearly pink, about 3 minutes depending on the size of the shrimp. Remove the pan from the heat as soon as the shrimp are cooked.
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Finish and Serve. With the pan off the heat, stir in the sherry or white wine, lemon juice, and parsley. Transfer the shrimp and all the sauce to a serving bowl. Serve with your favourite crusty bread for dipping.
Notes
Committed to this collection by the hand of Hunter.
