Gambas al ajillo (Spanish garlic shrimp)

Gambas al ajillo is the best-known hot dish of Spanish tapas bars, usually arriving at the table in a small earthenware dish, the oil still sizzling. In a few minutes, garlic, paprika and sherry give the prawns a special flavour. It is ready in fifteen minutes, and the best part is the bread you use to wipe up the fragrant oil.

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Method

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1. Pat the shrimp dry and season with salt and pepper.
2. Heat the oil over medium heat and fry the garlic and chili for 30-60 seconds, until golden.
3. Turn the heat up high, add the shrimp and fry for 1 minute. ⏱ Timer: 1 min
4. Add the paprika, sherry and lemon juice and cook for 1-2 minutes, until the shrimp are pink and curled. ⏱ Timer: 1 min
5. Take off the heat and sprinkle with parsley.
6. Serve hot, straight from the pan, with fresh bread.

Source: Wikibooks Cookbook – Gambas al Ajillo (Garlic Shrimp) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Fry the garlic only until pale gold, because it turns bitter once it browns.
• The prawns are done in 2-3 minutes in total. As soon as they turn pink and curl up, take them off the heat, because they quickly go rubbery.
• Pat the prawns dry, otherwise they will spit and steam instead of fry.

Frequently asked questions

Can I use frozen prawns?

Yes, thaw them completely in the fridge and pat them dry with kitchen paper, otherwise the liquid will dilute the oil.

Can I make it without alcohol?

Yes, instead of the sherry use 4-5 tablespoons of stock with a little vinegar.

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More spanish & portuguese ideas

• Pork and Beef Meatballs in Almond Sauce
• Meatballs in Saffron Sauce
• Stuffed Artichokes
• Crusty rice (arroz con costra)
• Roast Leg of Pork
• Goat Offal in Garlic Wine
• Cod with mussels

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