Gambas Al Ajillo (Spanish Garlic Shrimp)
The ingredients in this recipe make a big difference. Use the best you can find.
Larger jumbo shrimp or prawns are better for gambas al ajillo. The result is more meaty and juicy shrimp. I also peel the shrimp and remove the tales for the majority of my shrimp recipes. Why waste the the flavor on the shell and the dish can be eaten without using your fingers. Many restaurants prefer to serve shrimp dishes with the shell on and it is ok if you would like to do the same.
Shrimp will continue to cook very briefly in the sauce, so watch for the shrimp to become pink. Don’t overcook.
Ingredients
1 lb large shrimp peeled and deveined
Kosher salt
½ cup extra virgin olive oil
10 to 12 cloves chopped Garlic
1 teaspoon curshed red peppers or dried De Arbol Chilies, torn.
4 to 5 nice size pieces of roasted red bell peppers, roughly chopped
1 teaspoon sweet spanish paprika
2 tablespoons dry sherry or dry white wine
Juice of ½ lemon
½ cup chopped fresh parsley
Preparation
Pat shrimp dry and season with kosher salt. Set the peeled and deviened shrimp aside to marinate a little in the salt, while you work on the sauce.
Warm up the Extra Virgin Olive Oil, Garlic, and Peppers. Start by warming up the extra virgin olive oil over medium heat. Add the garlic, roasted red bell peppers ,and crushed red pepper flakes or chilies. Cook about one minute, tossing with a wooden spoon. Watch for the garlic to gain some color but do not let it brown.
Add the shrimp and paprika. Toss until the shrimp is pink.
Remove from the heat and add the sherry or white wine, lemon juice, and parsley. The liquid does not need to reduce.
Transfer to a serving bowl and serve with toasted crusty bread, much like you would with Bruschetta.
Keywords: Main Appetizer Seafood Spanish
