Gambas al Ajillo (Garlic Shrimp)

Small plates may be all the current sharable rage, but they have a long and rich history across the pond in bars, eateries, and otherwise causal digs, meant to compliment the peckish day drinker. Gambas al Ajillo is a classic Spanish tapas dish of the hot variety and ubiquitous as Patatas Bravas. Compliment with artisanal bread to soak up the goodness and a crispy Albariño to round the profiles into perfect bites.

Gambas Al Ajillo (Garlic Shrimp)

Ingredients

2 pounds large fresh shrimp with tails in shells
8 cloves of garlic, minced
1/3 cup of Spanish sherry
1 cup extra virgin olive oil
1 dried chile guajillo, chopped
1 large bunch of parsley, minced
1 large lemon, juice and zest
Kosher salt

Directions

  1. Peel and de-vain shrimp, set aside.
  2. Add shells to a pan with olive oil, half the garlic, sherry, chile guajillo, lemon juice, and zest.
  3. Over low heat, cover and occasionally stir for 10 minutes
  4. Add the remaining oil and garlic to a fresh pan on medium-low heat. After two minutes, strain the shrimp stock into the pan and stir
  5. Add shrimp and cook until the shrimp turns light pink. Add parsley. Remove from heat. Do not overcook shrimp. Serve immediately.

Recipe by Gabe Gomez / Photography by Pim Myten

Subscribe to TABLE Magazine’s print edition.

SUBSCRIBE TO TABLE TALK

Choose your region

We respect your privacy.

spot_img

Related Articles

Natural Dye Recipe for Easter Eggs

Supplies you might already have in your kitchen make beautiful natural dyed eggs.

Green Chile Chicken Enchilada Casserole

Uncover the dish that changed Cheryl Alters Jamison's life.

Apple Pie

The homemade apple pie of my early childhood was enveloped in flaky lard crusts. After my grandmothers retired from baking, my mom—and it seemed...