Gambas Al Ajillo Garlic Shrimp Tapas Recipes

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP RECIPE)

Steps:

• Pat the shrimp dry and season with kosher salt. Set aside for now.
• Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
• Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
• Stir in sherry, lemon juice and parsley.
• Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

GAMBAS AL AJILLO GARLIC SHRIMP TAPAS

Steps:

• Heat oil and add the jalapeno & garlic, saute 1 minute.
• Add shrimp & cook 2 minutes.
• Stir in Cilantro, paprika & salt, heat through.
• Take the skillet to the table, along with the bread and 4 spoons. Everyone fixes their own and they get to dunk the bread for any remaining scraps.

GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP)

Steps:

• Peel the shrimp completely, without the shells and heads, and season lightly with a pinch of salt. Soak in chilled water for 10 minutes.
• Remove the shrimp from the water and set them aside. Meanwhile, peel the garlic and cut it into thin slices.
• In the skillet, set to medium heat, add half of the olive oil, and once hot add the finely chopped onion. Cook the onion until golden, then add the sliced garlic. Cook for around 3-4 minutes or until the garlic starts to golden slightly.
• Add the remaining oil and give it a minute to heat up. Add all of the shrimp and cook for around 3 minutes on each side or until golden.
• Once you flip the shrimp, add the sherry and a little lemon zest and stir occasionally to allow the shrimp to collect with the garlic and spices.
• Add the chili, and toasted paprika, and stir through. Cook for another minute.
• Once everything has slightly browned, remove from the heat and sprinkle with some fresh parsley.
• To serve:
• Either serve in small clay pots or just serve the skillet on a wooden chopping board. Always serve this dish with a mountain of fresh bread!

GAMBAS AL AJILLO ( GARLIC SHRIMP)

Steps:

• Place the shrimp in the oven proof ceramic dish, approximately 8 inches in diameter and at least 1 inch high.
• Add garlic and pepper slices and cover with oil.
• Sprinkle paprika and salt on top of oil.
• If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 5 minutes until the oil is bubbly and the shrimp are cooked.
• If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the shrimp are cooked (about 5 minutes after the oil starts to bubble) Do not overcook as the shrimp will become tough.
• Serve with crispy french bread.
• Great for soaking up the heated garlic oil.