Gambas al Ajillo (Garlic Shrimp)
The tapas-bar favourite from southern Spain: shrimp sizzled in olive oil with lots of garlic, paprika and a splash of sherry. Bring bread for the oil. Adapted from “Gambas al Ajillo (Garlic Shrimp)” in the Wikibooks Cookbook (CC BY-SA 4.0). Converted to metric with single amounts. Photo: Missvain (Sarah Stierch), CC BY 4.0, via Wikimedia Commons (“Layla at MacArthur Place - 2021-05-20 - Sarah Stierch 03”).
Source: https://en.wikibooks.org/wiki/Cookbook:Gambas_al_Ajillo_(Garlic_Shrimp)
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Ingredients10
Method4 steps
Mince the garlic5 and chop the parsley1 tbsp. Peel the shrimp450 g first if you prefer them peeled.
8 minWarm the olive oil60 ml in a heavy frying pan over medium heat. Add the garlic and cook for about a minute, until it just begins to colour. Don't let it burn.
2 minTurn the heat to high and add the shrimp, lemon juice2 tbsp, sherry75 ml and paprika1 tsp. Stir briskly until the shrimp turn pink and curl, about 3 minutes.
3 minTake off the heat and serve in the pan, or tip onto a warm plate with all the oil. Season with salt and pepper and scatter over the parsley.
1 min
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About this recipe
By @soucrunch · Published
Spanish · pescatarian · gluten-free · dairy-free · low-carb · dinner · snack
Source: en.wikibooks.orgLanguages & translations
This recipe: English.
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