Authentic Spanish Delight: Shrimp Gambas al Ajillo
Easy Homemade Gambas al Ajillo Recipe
Hello there! I’m a passionate lover of Gambas al Ajillo, and today I’ve captured my favorite way of making this dish on camera. Gambas al Ajillo, a harmonious blend of aromatic garlic, rich olive oil, and succulent shrimp, offers a truly wonderful flavor. Let’s make this delightful Spanish classic easily and deliciously at home!
Main Ingredients- Olive Oil (Enough to generously cover all the ingredients. Don’t worry too much about exact measurements; more is better for flavor. My apologies for not being precise!)
- 200g Fresh Shrimp (Peeled and deveined for easy eating)
- 12 cloves Garlic (Thinly sliced or kept whole for a deeper flavor)
- 4 Fresh Button Mushrooms (Sliced into bite-sized pieces)
- 1 Spicy Chili (like a Bird’s Eye or Peperoncino, finely chopped after removing seeds for a spicy kick)
- 6 slices Baguette (Toasted until golden brown and perfect for dipping)
Seasoning & Garnish- Salt, to taste
- Black Pepper, freshly ground (enhances aroma)
- Dried Parsley, for garnish and a fresh touch
- Salt, to taste
- Black Pepper, freshly ground (enhances aroma)
- Dried Parsley, for garnish and a fresh touch
Cooking Instructions
Step 1
First, season the thoroughly cleaned shrimp with a pinch of salt and freshly ground black pepper. This initial seasoning helps to enhance the shrimp’s natural flavor and sets the foundation for the dish’s overall taste.
Step 2
Next, prepare the garlic by slicing it thinly. If you desire a spicy element, finely chop the chili after removing its seeds. You can also leave the garlic cloves whole for a more robust garlic infusion.
Step 3
In a deep pan or a small clay pot (cazuela), place the sliced garlic generously. Pour in enough olive oil to fully submerge all the ingredients. At this stage, add a small pinch of salt directly into the olive oil; this helps to infuse the oil with a savory flavor, contributing to the dish’s overall seasoning. About 1/4 teaspoon should be sufficient.
Step 4
Arrange the seasoned shrimp and chopped chili in the pan. Now for the crucial step: cook over a very low heat, allowing the ingredients to gently simmer. The key is to cook slowly so that the ingredients don’t burn and fully absorb the rich flavors of the olive oil. Simmer for about 5-8 minutes, or until the shrimp turn pink and the garlic becomes lightly golden.
Step 5
Once the shrimp are plump and cooked through, and a wonderful aroma emanates from the garlic, turn off the heat. Finally, sprinkle generously with dried parsley for a beautiful presentation and a fresh aromatic finish. Your delicious Gambas al Ajillo is ready! Serve hot with toasted baguette slices, perfect for dipping into the flavorful infused oil.
