Starter, Spanish
Gambas al Ajillo (Spanish Garlic Shrimp)
Shrimp sizzling in garlicky olive oil with smoked paprika. Bring bread for dipping.
- Total
- 25 min
- Hands-on
- 10 min
- Skill
- Easy
- Serves
- 2
- Cost for two
- about $14
In Spanish tapas bars, gambas al ajillo arrives still bubbling in a small clay dish. The flavored oil is half the point: garlic, chili and smoked paprika steeped in good olive oil, soaked up with crusty bread. It works as a starter or, with a salad, a relaxed main.
Ingredients
Method
Toss the shrimp with the salt and baking soda and leave for 15 minutes. Pat dry.
Put the oil, garlic and chili in a cold skillet or small cazuela. Set over medium-low heat and cook gently for 3–4 minutes until the garlic is fragrant and pale gold. Do not let it brown.
Turn the heat to medium-high, add the shrimp in one layer and cook for 1 minute. Flip, sprinkle with paprika, add the sherry and cook about 1 minute more until just pink and opaque.
Off the heat, add the lemon juice and parsley. Serve sizzling in the pan with bread for dipping.
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Tips
- Garlic goes from golden to bitter in seconds. Starting it in cold oil gives you control.
- Leave the tails on for a prettier plate, or off for easier eating.
Make ahead
Peel the shrimp and slice the garlic in the morning; cooking takes six minutes.
Plating
Serve it in the pan it was cooked in on a wooden board, with a folded napkin for the handle.
What to drink
Wine: Albariño or a chilled fino sherry.
Zero-proof: Lime and cucumber soda.
Serve it with
Questions
Can I use frozen shrimp?
Yes. Thaw in cold water for 10 minutes and dry well before salting.