Garlic Shrimp Recipe
Receta de Gambas al Ajillo
12
Minutes
1
serving
Ingredients
- 2 oz small shelled and deveined shrimp (or as many as will fit in one layer in the dish)
- 2 tbsp olive oil
- 2 tbsp white wine or sherry (Fino or Amontillado are good for this dish)
- 2 cloves garlic, peeled and thinly sliced
- 1/2 dried chili pepper, seeds removed, chopped into 2 pieces or a pinch of red pepper flakes
- 1 small pinch of Spanish smoked paprika
- 1 tsp parsley, minced
- Sea salt
- Lemon wedges for serving
- Crusty bread
- 4-inch cazuela dish
Nutritional Facts
- Calories 346
- Total Fat 29.1 gr (37%)
- Saturated Fat 4.3 gr (22%)
- Cholesterol 119 mg (40%)
- Sodium 1305 mg (57%)
- Total Carbohydrates 5.2 gr (2%)
- Fiber 0.7 gr (2%)
- Sugars 0.8 gr
- Protein 13.5 gr
- Vitamin D 0%
- Calcium 5%
- Iron 3%
- Potassium 4%
* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.
This delicious tapa can be found across Spain. A terra cotta cazuela filled with fresh shrimp sizzling with oil and garlic is a wonderful thing to behold. Once the shrimp is gone, we love to dip crusty bread in the oil. Gambas al Ajillo is a simple and delicious recipe – just as a tapa should be! This recipe serves one, simply multiply ingredients by the number of people you plan to serve.
Steps
Add the olive oil, wine, garlic, paprika and chili pepper to a small 4-inch cazuela (terra cotta dish). Place the dish over medium high heat until oil and wine begin to simmer.
Add the shrimp. Stir until shrimp are done, 1 to 2 minutes. Sprinkle with sea salt and parsley. Serve with lemon slice and a good crusty bread for dipping.
3 Comments
Had this in Madrid at Casa del Abuelo and couldn’t get enough of it! I would say a cayenne pepper is a must. This will be a staple for years to come when we have parties!
One of my favorite tapas, we make it all the time. The only difference with our version is we like to add a little more olive oil for bread dipping and a few grinds of fresh black pepper for a little more bite. It is important to thinly slice the garlic as well, for a mild garlic flavor. Chopped or mashed garlic would be too strong of a taste for the shrimp.
This is my absolute favorite dish! It’s very good made with a dry sherry.