Shrimp and Garlic in Olive Oil: Gambas al Ajillo
Create Delicious Gambas al Ajillo at Home!
Gambas al Ajillo is a quintessential Spanish tapa, featuring fresh shrimp and fragrant garlic gently fried in olive oil. Its sophisticated flavor and warm, infused oil make it a perfect choice for hosting guests, celebrating special occasions, or simply enjoying with a glass of beer. Bring a restaurant-quality taste right into your kitchen!
Main Ingredients- 15-20 Frozen Cocktail Shrimp (adjust quantity based on size)
- 8 Whole Garlic Cloves
- 2/3 cup Extra Virgin Olive Oil (approx. 160ml)
- 3-4 Dried Chili Peppers (Peperoncino)
- 1 tsp Paprika Seasoning
- Pinch of Salt
- Pinch of Black Pepper
- Grated Grana Padano Cheese (optional)
Cooking Instructions
Step 1
Thaw the frozen cocktail shrimp by soaking them in cold water for about 10 minutes. Avoid soaking for too long, as this can diminish the shrimp’s flavor. Aim for just enough time to defrost.
Step 2
Once thawed, drain the shrimp thoroughly in a colander. Pay special attention to the tail end, which can retain moisture. Pat them dry with paper towels to ensure all excess water is removed. This step is crucial for preventing oil splatter and enhancing the natural flavors of the ingredients.
Step 3
Wash the whole garlic cloves, then trim off the hard bottom ends. Slice the garlic cloves thinly, about 0.3-0.5cm thick. Slicing them appropriately will allow their aroma to infuse beautifully into the olive oil.
Step 4
In a deep pan or oven-safe dish, pour a generous amount of extra virgin olive oil. You want enough oil to at least halfway submerge the ingredients for authentic Gambas al Ajillo. Place the pan over low heat. Add the sliced garlic and gently fry it until it turns golden brown and becomes fragrant. Cooking the garlic slowly over low heat is key to infusing the oil properly.
Step 5
As the garlic begins to turn golden, add the drained shrimp to the pan. Increase the heat slightly to medium. Crumble the dried chili peppers (peperoncino) into small pieces, removing the seeds if you prefer less heat, and add them to the oil for a touch of spice. Gently stir to combine the shrimp with the oil.
Step 6
Sprinkle 1 teaspoon of paprika seasoning evenly over the dish. Season with salt and black pepper to your taste. The paprika adds a subtle sweetness and a lovely color to the gambas.
Step 7
Shrimp can become tough if overcooked, so cook them for only 1-2 minutes after adding them, or until they turn pink and become firm and slightly curled. The cooking time will vary depending on the size of the shrimp and the heat of the stove. Keep the oil gently simmering as you cook. Adjust the time based on the shrimp’s appearance.
Step 8
Serve the Gambas al Ajillo immediately while hot. For an extra layer of flavor, you can grate fresh Grana Padano cheese over the top. This dish is absolutely divine served with crusty bread or toast, perfect for dipping into the flavorful, garlicky olive oil. Enjoy your delicious meal!
