Gambas al Ajillo Spanish Garlic Shrimp Recipe
Gambas al Ajillo, a classic delicious Spanish garlic shrimp tapa.
Garlic Shrimp Gambas al Ajillo Recipe:
1 lb of jumbo shrimps (~about 8)
12 cloves of garlic finely sliced
4-5 dried hot chili peppers or 1 tsp crushed red pepper flakes
1 tsp paprika
salt & pepper
½ cup extra virgin olive oil
1 Tbsp lemon juice
2 Tbsp chopped parsley
toasted thick crusty bread to soak up all the yummy garlic flavor
*tip: slowly cook over just only medium heat to prevent burnt garlic and to extract as much garlic flavor into the oil and shrimp!
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#Gambas al Ajillo Spanish Garlic Shrimp Recipe
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Gambas al ajillo | Garlic prawns
You’ll find this dish in pretty much every tapas bar in every coastal town in Spain, as well as in all the major cities. We love our fish and shellfish so much that the capital Madrid (which is in the middle of mainland Spain) is a major fresh fish importer, second only to Tokyo.
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Gambas al Ajillo (Spanish Garlic Chili Prawns) with Chef Alex Fargas
Learn how to cook authentic Gambas al Ajillo with Chef Alex Fargas. Fresh prawns cooked in garlic-infused olive oil, the same recipe he serves at his restaurant, La Paloma, in Hong Kong.
Cook this flavourful dish at home just like Alex does in his restaurant.
Camarones Al Ajillo (Garlic Shrimp) | The Mad Table
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Puerto Rican Garlic Shrimp AKA Camarones al Ajillo (Detailed Version)
For a more condensed version, check out the (46 second) YouTube short:
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Prep time : 10 minutes
Cook time : 5 minutesIngredients
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Ingredients :
raw shrimp
garlic
lemon
orange
parsley
butter
white wine
adobo
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Special thanks to Kathy Luciani for the Camarones recipe.
You must try these Chili & Garlic Shrimp with smoked paprika
Traditionally, Gambas al Ajillo or Spanish garlic prawns or shrimp are so simple to make. Made with only three ingredients, shrimps, garlic, and olive oil. This recipe is inspired from that, and brought to a higher level, with the addition of smoked paprika, chili, wine and butter for that richness and smoothness.
Try and buy the best ingredients you can, fresh shrimp is always best, but frozen works well too. When deveining them, cut all the way from the tail to the top so they open nicely while cooking. Make sure you use high heat for that beautiful caramelisation. But don’t over cook them, keep them translucent inside, they will finish cooking when you throw them back in the sauce. So many recipes over cook the shrimp as they don’t set them aside first. This is such an important step, so don’t miss it.
Buy the authentic Spanish smoked paprika if you can, the fragrance is so much nicer than regular ones and of course, use high quality extra virgin olive oil.
When cooking the garlic, only let it brown slightly, otherwise it will burn. You want that roasted garlic flavour so brown it just a little.
When adding the butter to the sauce, do it fast over very low heat, it will emulsify into a glossy incredible sauce. Avoid too much heat as it can break and become oily. Serve it with crusty bread or saffron rice.
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