Simple Shrimp Gambas al Ajillo: Rich Spanish Garlic Shrimp Dish
Enjoy Spain’s Signature Dish at Home: Shrimp Gambas al Ajillo! Perfect for a Cozy Home Party.
Often shortened to ‘Gambas’, this dish is a delightful Spanish creation where shrimp, garlic, and chili peppers are simmered in olive oil. ‘Gambas’ means shrimp in Spanish, and ‘al ajillo’ refers to garlic sauce. The secret to authentic Gambas al Ajillo is to generously use plenty of olive oil and garlic. While fresh shrimp are great, frozen shrimp work wonderfully too. Dip crusty bread into the flavorful oil, or enjoy the shrimp and garlic together. If you have plenty of oil left, you can even toss in some pasta for a light meal.
Main Ingredients
- 10 shrimp
- 150ml olive oil
- A little broccoli (optional)
- 10 cloves whole garlic
- 4 black olives (optional)
- 7 dried chili peppers (peperoncino)
- 1 tsp Italian herb mix (optional)
- 1/2 tsp dried rosemary (optional)
- 1/3 tsp salt
- 1 Tbsp tomato sauce
Cooking Instructions
Step 1
First, prepare the garlic: peel 10 whole garlic cloves and slice them thinly. If using black olives, pit them and slice them thinly. Olives add flavor but can be omitted if unavailable.
Step 2
Break broccoli into small florets. Broccoli adds a lovely green color and tastes delicious sautéed in garlic oil; it’s highly recommended even if not essential. Feel free to skip it if you don’t have any.
Step 3
Peel and devein the shrimp. Cut them into bite-sized pieces if large. Soak them briefly in lightly salted water, then rinse under cold running water and pat them thoroughly dry with paper towels.
Step 4
Gambas pairs perfectly with baguette. Slice the baguette about 1.5 cm thick and toast it until golden brown and crisp in a pan or oven. Warm, toasted bread is ideal for soaking up the flavorful oil.
Step 5
If your 10 shrimp are frozen, thaw them quickly by soaking them in cold water for a few minutes. This is faster than natural thawing.
Step 6
To remove any fishy smell, lightly sprinkle the thawed shrimp with mirin (cooking sake) and let them sit for about 5 minutes.
Step 7
Gently pat the shrimp dry with paper towels. Excess moisture can cause oil splattering and dilute the flavor.
Step 8
Now, let’s make the gambas. Pour a generous amount of 150ml olive oil into a heavy-bottomed pot or deep skillet. Olive oil is key to this dish, so don’t be shy!
Step 9
Add the sliced garlic to the olive oil and turn the heat to low. Gently heat the oil to infuse it with garlic flavor without burning it.
Step 10
Once you start smelling the garlic, add 1/3 tsp of salt. Salt helps to enhance the overall flavor of the oil.
Step 11
Simmer over low heat until the garlic edges turn a light golden brown. When the garlic is nicely browned, add 7 dried chili peppers for a touch of heat. Adjust the amount to your preference.
Step 12
Stir the chili peppers gently, then push the browned garlic to the side (to prevent burning) and add the shrimp. Cook the shrimp until they turn opaque and pink. Be careful not to overcook, as they can become tough.
Step 13
As the shrimp cook through, add the prepared broccoli florets and sliced black olives. Let them simmer in the oil, absorbing the delicious flavors.
Step 14
Here’s a pro tip for deeper flavor: add 1 Tbsp of tomato sauce at this stage. It adds a wonderful savory depth (umami) to the dish.
Step 15
Finally, add 1 tsp of Italian herb mix and 1/2 tsp of dried rosemary. Let everything bubble gently in the oil for a moment, then turn off the heat. This allows the herbs to fully infuse their aroma.
Step 16
Your delicious Gambas are ready! A fantastic way to finish is to add pasta noodles to the remaining flavorful oil, shrimp, and garlic. It makes a substantial and satisfying meal for two. Don’t miss out on this pasta finish! (If the oil seems scarce, add a little more olive oil before adding the pasta.)
