RCI-SF.002.0044.001
Gambas al Ajillo
Gambas al ajillo (garlic shrimp) is a popular Spanish dish found principally in the south and center
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- shrimp1 pound
- cloves of garlic4 to 6 largefinely minced
- sweet Spanish paprika1 teaspoon
- dry sherry (you may substitute cognac (brandy) instead)2 to 3 oz
- virgin olive oil1/4 cup
- chopped fresh parsley3 teaspoon
- fresh lemon juice1 oz
Method
1
The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.
2
In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
3
Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.
4
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.