Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Spain · Starter

Gambas al Ajillo (Garlic Shrimp)

Serves 4 · 20 minutes

| Cuisine of Spain Gambas al ajillo (garlic shrimp) is a popular Spanish dish found principally in the south and center of Spain. The primary ingredients consist of shrimp, garlic and olive oil but there are many variations. It's often served in Spain's tapas bars as an appetizer. However, this dish is so popular that it's occasionally offered as an entrée.

Suits: Pescatarian. Allergens named in the ingredients: Crustaceans. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. 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.
  2. 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).
  3. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.
  4. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.