Sizzling Spanish Garlic Shrimp (Gambas al Ajillo): A Step-by-Step Recipe
Gambas al Ajillo, or Spanish Garlic Shrimp, is one of those dishes that immediately transports you to a sunny Spanish tapas bar. The aroma of sizzling garlic, the gentle heat of the chili flakes, and the plump, juicy shrimp create a symphony of flavors that is both simple and utterly irresistible. This recipe will guide you through creating perfect Gambas al Ajillo in your own kitchen, whether you’re looking for a quick weeknight dinner, an impressive appetizer for a gathering, or simply a taste of Spain.
What is Gambas al Ajillo?
Gambas al Ajillo translates to ‘shrimp with garlic.’ It’s a classic Spanish tapa, typically served in a small earthenware dish, swimming in a fragrant garlic-infused olive oil. The key ingredients are, unsurprisingly, shrimp, garlic, olive oil, and chili flakes. Some variations include sherry, paprika, or lemon juice, but the basic recipe relies on the quality of the ingredients and the skillful use of heat to create a deeply flavorful dish.
Why You’ll Love This Recipe
* **Quick and Easy:** Gambas al Ajillo comes together in under 20 minutes, making it perfect for busy weeknights.
* **Simple Ingredients:** You likely have most of the ingredients in your pantry already.
* **Impressive Flavor:** Despite its simplicity, this dish is bursting with flavor.
* **Versatile:** Serve it as an appetizer, a light lunch, or a component of a larger Spanish-themed meal.
* **Crowd-Pleasing:** Everyone loves shrimp, and the garlic-infused oil is incredibly addictive.
Ingredients You’ll Need
* **1 pound large shrimp (21-25 count), peeled and deveined:** Fresh shrimp is best, but frozen shrimp that has been thawed completely works well. Make sure the shrimp is patted dry before cooking to ensure a good sear.
* **6-8 cloves garlic, thinly sliced:** Don’t skimp on the garlic! This is the star of the show. Thinly slicing the garlic allows it to infuse the oil with its flavor quickly.
* **1/2 cup extra virgin olive oil:** Use a good quality olive oil, as its flavor will be prominent in the dish. Extra virgin olive oil has a richer, more complex flavor than regular olive oil.
* **1/4 teaspoon red pepper flakes (or more, to taste):** Adjust the amount of red pepper flakes according to your spice preference. A pinch adds a gentle warmth, while a larger amount will make the dish spicier.
* **1/4 cup dry sherry (optional):** Sherry adds a nutty, slightly sweet flavor that complements the garlic and shrimp. If you don’t have sherry, you can substitute dry white wine or chicken broth.
* **1 tablespoon fresh parsley, chopped:** Fresh parsley adds a pop of freshness and color to the dish.
* **1 tablespoon lemon juice (optional):** A squeeze of lemon juice adds brightness and acidity to balance the richness of the oil.
* **Salt and freshly ground black pepper, to taste:** Season generously to bring out the flavors of the shrimp and garlic.
* **Crusty bread, for serving:** Essential for soaking up the delicious garlic-infused oil!
Equipment You’ll Need
* **Large skillet or sauté pan:** A 10-12 inch skillet works well.
* **Small bowl:** For preparing the shrimp.
* **Cutting board and knife:** For slicing the garlic and chopping the parsley.
* **Measuring spoons and cups:** For measuring the ingredients.
Step-by-Step Instructions
Step 1: Prepare the Shrimp
* If using frozen shrimp, thaw it completely in the refrigerator overnight or under cold running water. Pat the shrimp dry with paper towels to remove any excess moisture. This will help them sear properly and prevent them from steaming in the pan.
* Place the shrimp in a small bowl and season generously with salt and freshly ground black pepper. Toss to coat evenly.
Step 2: Slice the Garlic
* Peel the garlic cloves and thinly slice them. It’s important to slice the garlic rather than mince it, as the thin slices will release their flavor more quickly and evenly into the oil.
Step 3: Sauté the Garlic
* Heat the olive oil in a large skillet or sauté pan over medium heat. Make sure the pan is large enough to accommodate all the shrimp in a single layer.
* Add the sliced garlic to the pan and cook, stirring frequently, until it is fragrant and lightly golden brown. Be careful not to burn the garlic, as it will become bitter. This should take about 2-3 minutes. The key is to cook the garlic slowly over medium heat to allow its flavor to infuse the oil without burning.
Step 4: Add the Red Pepper Flakes
* Stir in the red pepper flakes and cook for another 30 seconds, until fragrant. This will infuse the oil with a subtle heat.
Step 5: Add the Shrimp
* Add the shrimp to the pan in a single layer. Avoid overcrowding the pan, as this will lower the temperature and prevent the shrimp from searing properly. If necessary, cook the shrimp in batches.
* Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque and cooked through. The cooking time will depend on the size of the shrimp, so keep a close eye on them to avoid overcooking.
Step 6: Deglaze with Sherry (Optional)
* If using sherry, pour it into the pan and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. This will add a layer of complexity to the sauce.
Step 7: Finish with Parsley and Lemon Juice
* Remove the pan from the heat and stir in the chopped parsley and lemon juice (if using). This will add a pop of freshness and brightness to the dish.
Step 8: Serve Immediately
* Transfer the Gambas al Ajillo to a serving dish, preferably a traditional earthenware cazuela. Drizzle with any remaining garlic-infused oil from the pan.
* Serve immediately with plenty of crusty bread for dipping. The bread is essential for soaking up all that delicious garlic-infused oil!
Tips for Perfect Gambas al Ajillo
* **Use high-quality ingredients:** The quality of the ingredients will directly impact the flavor of the dish. Use good quality extra virgin olive oil and fresh shrimp whenever possible.
* **Don’t overcook the garlic:** Burnt garlic is bitter and will ruin the dish. Cook the garlic over medium heat, stirring frequently, until it is fragrant and lightly golden brown.
* **Don’t overcrowd the pan:** Overcrowding the pan will lower the temperature and prevent the shrimp from searing properly. If necessary, cook the shrimp in batches.
* **Don’t overcook the shrimp:** Overcooked shrimp is tough and rubbery. Cook the shrimp until they are pink and opaque and cooked through, but still slightly tender.
* **Serve immediately:** Gambas al Ajillo is best served immediately while it is still hot and the shrimp are juicy.
* **Adjust the spice level:** Adjust the amount of red pepper flakes according to your spice preference. Start with a small amount and add more to taste.
* **Experiment with variations:** There are many variations of Gambas al Ajillo. Try adding a pinch of smoked paprika for a smoky flavor, or a splash of white wine vinegar for added acidity.
Serving Suggestions
* **As a tapa:** Gambas al Ajillo is a classic Spanish tapa, perfect for serving with other small plates like patatas bravas, olives, and manchego cheese.
* **As an appetizer:** Serve Gambas al Ajillo as an appetizer before a main course of paella or grilled fish.
* **As a light lunch:** Enjoy Gambas al Ajillo as a light lunch with a side salad and some crusty bread.
* **With pasta:** Toss Gambas al Ajillo with cooked pasta for a quick and easy seafood pasta dish.
* **With rice:** Serve Gambas al Ajillo over rice for a complete and satisfying meal.
Variations
* **Gambas al Pil Pil:** This variation includes the addition of dried guindilla peppers, which are small, spicy chili peppers from the Basque region of Spain. The peppers are cooked in the oil along with the garlic, infusing the dish with a fiery kick.
* **Gambas al Ajillo with Sherry:** As mentioned in the recipe, adding a splash of dry sherry adds a nutty, slightly sweet flavor to the dish.
* **Gambas al Ajillo with Smoked Paprika:** A pinch of smoked paprika adds a smoky depth to the dish.
* **Gambas al Ajillo with Lemon Zest:** Adding lemon zest along with the lemon juice brightens the flavors and adds a citrusy aroma.
* **Gambas al Ajillo with Chorizo:** For a heartier dish, add some diced chorizo to the pan along with the garlic. The chorizo will add a smoky, savory flavor to the dish.
Make Ahead Instructions
While Gambas al Ajillo is best served immediately, you can prepare some of the components ahead of time.
* **Garlic-infused oil:** You can make the garlic-infused oil up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat the oil before adding the shrimp.
* **Shrimp:** You can peel and devein the shrimp up to 1 day in advance. Store them in an airtight container in the refrigerator.
Storage Instructions
* Leftover Gambas al Ajillo can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, or in the microwave.
* The shrimp may become slightly rubbery upon reheating, but the flavor will still be delicious.
Gambas al Ajillo: Nutritional Information (Per Serving, approximate)
* Calories: Approximately 350-400
* Fat: 25-30g
* Saturated Fat: 4-5g
* Cholesterol: 200-250mg
* Sodium: 500-700mg (depending on salt added)
* Protein: 25-30g
* Carbohydrates: 5-7g
* Fiber: 1-2g
* Sugar: 1-2g
*Note: These values are estimates and may vary depending on the specific ingredients used and portion sizes.*
Frequently Asked Questions (FAQ)
* **Can I use frozen shrimp?** Yes, you can use frozen shrimp. Make sure to thaw it completely before cooking and pat it dry with paper towels to remove any excess moisture.
* **Can I use minced garlic instead of sliced garlic?** Sliced garlic is preferred for this recipe because it releases its flavor more slowly and evenly into the oil. Minced garlic can burn more easily.
* **Can I make this dish spicier?** Yes, you can add more red pepper flakes to taste.
* **Can I use a different type of oil?** Extra virgin olive oil is the best choice for this recipe because of its flavor. However, you can use regular olive oil or another type of cooking oil if you prefer.
* **What should I do if the garlic starts to burn?** If the garlic starts to burn, remove the pan from the heat immediately and transfer the garlic to a separate bowl. Then, return the pan to the heat and add fresh garlic.
* **Can I make this dish without sherry?** Yes, you can omit the sherry. You can substitute dry white wine or chicken broth.
* **What is the best way to reheat leftover Gambas al Ajillo?** Reheat gently in a skillet over low heat, or in the microwave.
* **Can I freeze Gambas al Ajillo?** Freezing is not recommended as the shrimp can become rubbery.
* **What kind of bread is best for serving with Gambas al Ajillo?** Crusty bread, such as baguette or ciabatta, is ideal for soaking up the delicious garlic-infused oil.
* **Is Gambas al Ajillo gluten-free?** Yes, Gambas al Ajillo is naturally gluten-free, provided you serve it with gluten-free bread or rice.
Conclusion
Gambas al Ajillo is a simple yet incredibly flavorful dish that is sure to impress. With just a few key ingredients and a little bit of technique, you can create a taste of Spain in your own kitchen. So gather your ingredients, grab some crusty bread, and get ready to enjoy this classic Spanish tapa! The sizzling garlic and succulent shrimp are waiting.