Tapas – Gambas al Ajillo (Spanish Garlic Shrimp)
This is the recipe for garlic lovers, as there is a ton of garlic and tons of olive oil. Of course, the recipe can be customized to your own taste, but the more authentic styles have plenty of both. And then there are very few ingredients like red chili for a kick and parsley and lemon for some zest and freshness.
Ingredients
- 1.5-pounds jumbo shrimp, peeled and deveined, tail on or off
- ¼ cup garlic (12 – 13 whole cloves)
- 1 cup extra virgin olive oil
- ½ cup flat leaf parsley, chopped
- 1 tsp. red chili flakes
- 2 tbsp. dry sherry or any dry white wine
- 1 tsp. lemon zest
- Kosher salt, to taste
- Lemond wedges, for serving, optional
- Crusty bread slices, for serving, optional
- Wine, your choice, for serving, optional
Instructions
- Pat dry the shrimp and season with kosher salt.
- Thinly slice the garlic and chop the parsley.
- In a skillet, over low to medium heat, add sliced garlic and extra virgin olive oil; cook, stirring occasionally until it starts caramelizing at the edges; about 5 – 7 minutes.
- Bring the heat to medium high; add in shrimp; sauté until pink; about 3 – 4 minutes.
- Season with red chili flakes and kosher salt; give it a toss for a minute.
- Stir in dry sherry, chopped parsley and lemon zest; cook for a couple of minutes; taste and adjust for seasoning.
- Serve immediately bubbling hot along with lemon wedges, crusty bread and a glass of your favorite wine.