Gamberus Al Ajillo: A Flavorful Spanish Shrimp Dish
How to Make Gamberus Al Ajillo, a Delicious Shrimp Recipe
Looking for the perfect way to use up those frozen shrimp? Gamberus Al Ajillo is an excellent choice! While I initially wondered about this seemingly rich dish, I quickly became captivated by the simple yet profound flavors of garlic-infused oil and salt. Now, it’s a dish I eagerly make just because I crave it. Enjoy this delightful Spanish classic right in your own kitchen!
Ingredients- 200g Cocktail Shrimp
- 20g Butter
- 1.5 cups Olive Oil (approx. 360ml)
- 10 cloves Garlic (feel free to add more!)
- 10 Cherry Tomatoes
- 1/3 Tbsp Salt
- 3-4 Dried Bird’s Eye Chilies (optional, for heat)
- Baguette or Ciabatta Bread, sliced
- Mushrooms, as needed
- Broccoli florets, as needed
Cooking Instructions
Step 1
Begin by preparing the star of Gamberus Al Ajillo: the shrimp. If using frozen shrimp, rinse them thoroughly under cold running water to thaw. Cocktail shrimp are convenient and easy to work with.
Step 2
Prepare the mushrooms and broccoli as well. If they are frozen, you can thaw them along with the shrimp and drain any excess water. Slice the mushrooms into quarters and cut the broccoli into bite-sized florets.
Step 3
Peel the garlic cloves and slice them thinly into rounds. Be careful not to slice them too thin, as they can burn easily. Aim for a thickness of about 2-3mm to ensure they infuse the oil without charring.
Step 4
Halve the cherry tomatoes. Cut the prepared mushrooms into quarters and the broccoli into bite-sized florets. Having all your ingredients prepped and ready makes the cooking process much smoother.
Step 5
Now, let’s start cooking. Melt the butter in a skillet over medium heat. Stir gently until it’s lightly browned, being careful not to burn it. Once it reaches a light golden hue, proceed to the next step.
Step 6
Add the olive oil and the sliced garlic to the skillet. Cook over low heat, allowing the garlic to infuse the oil with its wonderful aroma. This is the foundation of the dish’s flavor. If you desire a bit of heat, add the dried bird’s eye chilies, crushed, to the oil. (Don’t worry if you forget; you can add them later!)
Step 7
Once the garlic is fragrant and lightly golden, add the shrimp and the salt. Stir and cook until the shrimp turn pink and are cooked through. This should only take a few minutes.
Step 8
When the shrimp are cooked, add the halved cherry tomatoes, mushrooms, and broccoli. Sauté briefly, just until the vegetables are slightly tender but still have a bit of bite. Overcooking will make them mushy.
Step 9
Finish with a crack of black pepper for an extra layer of flavor, and your Gamberus Al Ajillo is ready! For the best experience, serve it immediately while the oil is still bubbling hot.
Step 10
Prepare the bread to accompany your Gamberus Al Ajillo. Slice the baguette or ciabatta into desired pieces and arrange them on a plate. These are perfect for dipping into the flavorful garlic oil.
