This dish reminds me of “restaurant hopping” in Madrid with my husband and his Spanish cousins a few years back. We went from one place to the next, ordering a glass of wine or cava and having a small plate or two of food. It is a fantastic way to eat and enjoy a summer evening in the city.
Gambas al ajillo are in my top three favourite Spanish tapas. Serve along side some crusty bread and you have yourself a meal. The key to this recipe is to use lots of quality garlic and cook it in olive oil on very low heat to allow the garlic to flavour the oil. Low and slow is the way to go here.
Gambas al Ajillo (Spanish Garlic Shrimp)
Prep time
Cook time
Total time
Author: Penny
Recipe type: Seafood
Cuisine: Spanish
Ingredients
- 1 cup good quality olive oil
- 1 head of garlic, cleaned and thinly sliced (I like using Ontario garlic)
- 1 pound large shrimp, deveined with shells on
- Salt
- Pinch red pepper flakes
- 1 tablespoon parsley, chopped (optional)
Instructions
- In a large skillet, add the oil and the garlic and cook over low heat for about 10-15 minutes. Be very careful to not let the garlic burn or even brown (a light caramel colour is fine). If the garlic browns to much it will be bitter.
- Dry the shrimp well with some paper towels, season with salt and red pepper flakes and add to the oil increasing the heat to medium heat.
- Toss the shrimp in the oil and continue to stir until they are cooked through. This should only take a couple of minutes.
- Remove from heat. Add the parsley and serve warm with some fresh crusty bread.
I am so makin this…looks delishious