Spanish Garlic Shrimp(Gambas Al Ajilo)
Ingredients
INGREDIENTS NEEDED
- 1 lb extra large/jumbo shrimp peeled and deveined I used extra large tail on Shrimp
- Salt As per your taste
- 2 tablespoons dry sherry or dry white wine
- ½ cup extra virgin olive oil Use a good quality EVOO- it makes a HUGE difference.
- ½ cup chopped fresh parsley
- 1-2 teaspoon red pepper flakes The more you use, the spicier the dish will be!
- 10-15 garlic cloves Chopped fine - decrease or increase the amount of garlic to your taste.
- 1 teaspoon Sweet Spanish Paprika Optional but it lends a beautiful flavor to the dish!
- Juice of ½ lemon
- 1/2 tsp Tajin Optional
Instructions
DIRECTIONS
- Pat the shrimp dry and season with salt and tajin. Set aside for now.
- Heat the extra virgin olive oil over medium-low heat until shimmering be careful not to overheat as the garlic will burn! Add the garlic and red pepper flakes. Cook over medium-low heat up to 60 seconds or until the garlic gains some color (light brown).
- Add the shrimp and paprika. Cook briefly, tossing regularly, you know your shrimp are done when they turn opaque with a pinkish color on the outside. You want your shrimp slightly undercooked This usually takes about 1.5 minutes.
- Stir in sherry or wine, lemon juice and parsley. Cook for an additional 2-3 minutes. Check for salt and adjust to your taste.
- Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.
Notes
NOTES
This recipe will serve 4 to 6 people as a tapas or appetizer with a side of crusty bread to sop up that amazing sauce! Even the largest of shrimp will cook fast, so watch the shrimp carefully. The flesh should turn opaque and pearly pink in color.
This recipe will serve 4 to 6 people as a tapas or appetizer with a side of crusty bread to sop up that amazing sauce! Even the largest of shrimp will cook fast, so watch the shrimp carefully. The flesh should turn opaque and pearly pink in color.