Shrimp Gambas al Ajillo: A Simple Yet Impressive Spanish Tapas for Any Occasion
Easy Shrimp Gambas al Ajillo Recipe: Make a Sophisticated Dish in Minutes!
Gambas al Ajillo is a deceptively simple yet incredibly impressive Spanish dish that’s perfect for impressing guests or enjoying a cozy night in. It pairs wonderfully with wine, making it an ideal appetizer for home parties, family gatherings, or housewarmings. The rich garlic and chili-infused olive oil, combined with succulent shrimp, creates a delightful flavor explosion. Serve with crusty bread for dipping, and you’ve got a truly memorable meal!
Essential Ingredients- 5-6 dried red chili peppers (peperoncino), adjust to your spice preference
- 1 Tbsp minced garlic
- 10 cloves garlic, thinly sliced
- 200g fresh shrimp, peeled and deveined
- Extra virgin olive oil, enough to generously cover the shrimp (about 1/3 up the side of the pan)
- 1 tsp coarse salt, or to taste
- 3 slices of bread for serving (baguette, sourdough, or your favorite crusty bread)
Cooking Instructions
Step 1
Begin by preparing your bread. Choose a bread that you enjoy for dipping – baguette is traditional, but sourdough or even sliced bread works wonderfully. You can serve it as is, or lightly toast it for extra crispness and flavor.
Step 2
Next, prepare the garlic. Thinly slice 10 cloves of garlic into elegant slivers. If you love garlic, you can also add minced garlic for a double dose of aromatic flavor. Feel free to adjust the amount of garlic to your liking.
Step 3
In a shallow, oven-safe skillet or a small clay pot (cazuela), pour in a generous amount of extra virgin olive oil. You want enough oil so that the shrimp will be about one-third submerged when added. Using a good quality olive oil will elevate the flavor significantly.
Step 4
Add the prepared garlic to the olive oil. Include both the sliced garlic and the minced garlic if you’re using both. Be mindful of the heat; you don’t want the garlic to burn, just to gently infuse the oil.
Step 5
As the olive oil begins to gently simmer around the edges and the garlic just starts to turn fragrant, add the dried red chili peppers (peperoncino). This will infuse the oil with a pleasant heat. Add more or less depending on your spice preference.
Step 6
Season the oil with salt. Add 1 teaspoon of coarse salt to the mixture. You can always add more later if needed, but it’s best to start with a moderate amount.
Step 7
Prepare the shrimp. Ensure your fresh shrimp are peeled and deveined. Pat them thoroughly dry with paper towels. Removing excess moisture is crucial to prevent the oil from splattering and to ensure the shrimp cook properly.
Step 8
It’s time to add the shrimp! When the sliced garlic pieces begin to turn a light golden brown, and the minced garlic is fragrant, carefully add the dried shrimp to the skillet. This timing ensures the garlic is flavorful but not burnt.
Step 9
Cook the shrimp until they are just done. Let them simmer gently in the infused olive oil for a few minutes until they turn pink and opaque. The garlic will continue to turn golden brown as the shrimp cook. Avoid overcooking, as this can make the shrimp tough.
Step 10
Your delicious Shrimp Gambas al Ajillo is ready! Serve immediately, keeping it warm in the skillet or cazuela. Arrange the toasted bread slices alongside for dipping into the flavorful, garlicky, chili-infused oil. Enjoy this taste of Spain!
