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- Gambas al ajillo - Spanish garlic shrimp
Gambas al ajillo - Spanish garlic shrimp
Ingredients
Step by step process
Preparation
- 1
For the garlic shrimp gambas al ajillo, pat the peeled shrimp dry with a paper towel and lightly salt them. Slice the garlic cloves thin and keep the chili within reach.
- 2
Chop the parsley finely and slice the baguette, so you have something to mop up the pan juices. Get everything ready in advance, because the searing takes only a few minutes.
Searing and serving
- 3
Heat the olive oil over medium heat in a wide pan or a small pot. Add the garlic slices and chili flakes and let them slowly scent the oil until the garlic begins to turn golden. It must not brown, or it will turn bitter.
- 4
Add the shrimp and sear them for about 2 minutes per side, until they turn pink and curl into a C shape. Do not overcook the shrimp, so they stay juicy.
- 5
Pour in the dry white wine, let it bubble for a few seconds and take the pan off the heat. Stir in the chopped parsley and add salt to taste.
- 6
Serve the gambas al ajillo right away, ideally straight from the pan, with slices of baguette for dipping into the fragrant garlic oil.
More tips:
Do not skimp on the olive oil. Gambas al ajillo is made in plenty of oil in which the shrimp almost bathe, and that aromatic oil is then perfect on bread.
Dry the fresh shrimp really well. Wet shrimp cool the oil and start to steam rather than sear.
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Topic: Spanish Cuisine
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