Gambas al Ajillo: A Traditional Spanish Recipe
Explore the rich history and tantalizing flavors of Gambas al Ajillo, a classic Spanish tapas dish also known as Spanish Garlic Shrimp. Discover the origins of this beloved recipe, variations to suit diverse palates, and expert tips and tricks to create the perfect medley of succulent shrimp, aromatic garlic, and Mediterranean spices. Transport your taste buds to Spain with every sizzling bite of this iconic dish.
Ingredients
- 1 lb Large shrimp peeled and deveined
- 4 cloves Garlic thinly sliced
- ¼ cup Olive oil
- 1 tbsp Butter
- 1 tsp Smoked paprika
- ⅓ tsp Red pepper flakes (adjust to taste)
- 1 tbsp Lemon juice
- Salt to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil and butter over medium heat until the butter has melted.
- Add the sliced garlic to the skillet and cook for about a minute, stirring constantly, until the garlic is fragrant and just beginning to turn golden brown. Be careful not to burn the garlic.
- Add the shrimp to the skillet and sauté for 2-3 minutes, or until they start to turn pink.
- Sprinkle the smoked paprika, red pepper flakes, and salt over the shrimp. Stir well to coat the shrimp evenly with the spices.
- Continue cooking the shrimp for another 2-3 minutes, or until they are fully cooked through and opaque.
- Remove the skillet from the heat and drizzle the lemon juice over the shrimp. Toss the shrimp gently to combine.
- Transfer the Gambas al Ajillo to a serving dish and garnish with fresh parsley.
- Serve the dish immediately while it's still hot. It's traditionally accompanied by crusty bread for dipping in the flavorful oil.