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Gambas al Ajillo (Garlic Shrimp)Adapted from the Wikibooks Cookbook: Gambas al Ajillo (Garlic Shrimp)
SKSouCrunch Kitchen·
What changed:
- new description
- new photo
Details
- Description
- 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:
Javier LastrasMissvain (Sarah Stierch), CC BY24.0, via Wikimedia Commons (“Layla at MacArthur Place - 2021-05-20 - Sarah Stierch 03”). - Photo
Ingredients
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- Unchanged: 450 g shrimp (about 25 per pound size), peeled or shell-on
- Unchanged: 5 large cloves garlic, finely minced
- Unchanged: 1 tsp sweet Spanish paprika
- Unchanged: 75 ml dry sherry or cognac
- Unchanged: 60 ml olive oil
- Unchanged: 2 tbsp fresh lemon juice
- Unchanged: 1 tbsp chopped fresh parsley
- Unchanged: Salt, to taste
- Unchanged: Freshly ground black pepper, to taste
- Unchanged: Crusty bread, to serve(optional)
Method
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Unchanged step 1:
Mince the garlic and chop the parsley. Peel the shrimp first if you prefer them peeled.
Unchanged step 2:
Warm the olive oil 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.
Unchanged step 3:
Turn the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir briskly until the shrimp turn pink and curl, about 3 minutes.
Unchanged step 4:
Take 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.