Illustrative image—not a photograph of this dish. Be the first to upload a real one.
Gambas al Ajillo (Garlic Shrimp)
personRecipeLibrary
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Spain
schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4533840
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 pound shrimp
- 4–6 large cloves of garlic, finely minced
- 1 teaspoon sweet Spanish paprika
- 2–3 oz dry sherry (you may substitute cognac instead)
- ¼ cup virgin olive oil
- 3 teaspoon chopped fresh parsley
- 1 oz fresh lemon juice
Directions
- In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
- Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).
- Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.
- Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.
Notes
The shrimp can be peeled first, before cooking them if you prefer.
If you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.