Gambas al Ajillo, Spanish-Style Shrimp are very common in Spain. They are packed with flavors and easy to prepare. If you love to entertain, your guests will love these delicious tapas. (appetizers)
Level of difficulty: Super easy
There are many recipe variations on the internet, but this is my method and style of cooking.
- 1 lb. extra-large shrimp, peeled and deveined (yield 16-20)
- 3/4 cup olive oil
- 1 head of garlic, chopped
- 2 -3 dried chiles
- Flat-leave parsley for garnish, optional
- Sea salt, optional
1) In a large skillet, heat olive oil over medium to medium-high heat. Add the chiles, let them release their flavor in the oil for about for 1-2 minutes. (Keep them in the pan)
2) Add the shrimp in a single layer. Sautee for about 3 minutes, then add garlic.
3) Flip the shrimp, cook an additional 2-3 minutes, until the shrimp are no longer translucent.
Voila, it’s that simple! I usually garnish with parsley but I was entertaining at the last-minute, and didn’t have the time to do it.
Wine pairing suggestions: Albariño, a wonderful spanish white wine. It is also produced in Portugal.
Tip) If you are cooking for a crowd, I suggest that you make them in batches.
Bon Appetit and Cheers from My Kitchen!