AppetizerSpanishFree to use

Gambas al Ajillo

Name: Gambas al Ajillo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, peeled and deveined; 1/2 cup olive oil; 8 cloves garlic, sliced; 2 dried chilies, or 1/2 teaspoon red pepper flakes; 1 teaspoon salt; 2 tablespoons dry sherry; 2 tablespoons chopped parsley; Crusty bread, to serve

Shrimp sizzling in olive oil with plenty of garlic and chili. Eat it with bread to soak up the oil.

Serves 4

Prep 10 min

Cook 8 min

Gambas al Ajillo — Photo: Javier Lastras from España/Spain, CC BY 2.0, via Wikimedia Commons

Ingredients

1 lb large shrimp, peeled and deveined
1/2 cup olive oil
8 cloves garlic, sliced
2 dried chilies, or 1/2 teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons dry sherry
2 tablespoons chopped parsley
Crusty bread, to serve

Steps

Step 1. Pat the shrimp dry and season with the salt.
Step 2. Heat the oil with the garlic and chilies in a skillet over medium heat until the garlic is gold, about 3 minutes.
Step 3. Add the shrimp and cook for 2 minutes per side until pink and opaque.
Step 4. Add the sherry and parsley and serve sizzling with bread.

Where this recipe comes from

Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.