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Authentic Gambas al ajillo Recipe Spain, Europe

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We strongly advise you to read the cooking tips before jumping to the recipe though

Introduction & history

Gambas al ajillo, translated as garlic shrimps, is one of the simplest and one of the favorite tapa dishes in Spain. Usually prepared in clay ramekins, the dish is made with fresh shrimps, garlic, dry chili pepper, olive oil, and salt. It is assembled in no time—the garlic is first sizzled in olive oil until it starts to brown, the shrimps and the chili pepper are added next, and after a couple of minutes, the dish is ready to be served. It usually comes to the table while the olive oil is still sizzling hot. Although it is mostly enjoyed as a tapa at restaurants and bodegas, there is no reason why it couldn’t be prepared at home.

Pair with

Cooking tips

  • shells

    In Spain, this dish is mainly prepared with shrimps that are completely shelled, but it is not uncommon to see variations that use shell-on shrimps or leave the tails or the heads. Leaving the tails will make it easier to eat the shrimps with your hands, and leaving the shells will impart more flavor to the oil, but the dish will be messier to eat.
  • peeling the shrimp

    If you are using fresh, shell-on shrimps and you want to remove the shells, place your thumbs on the shrimp’s underbelly, crack it open, and then peel. You can also use kitchen shears and cut the shell on the top and then peel it. Also, you can use a pairing knife to cut along the back of the shell.
  • save the shells and the heads

    If you decide to remove the heads and the shells from the shrimps, save them, and use them in stocks and soups.
  • devein

    Shrimps have a digestive tract that runs along their backs and looks like a thin string. If you are using peeled shrimps, it is recommended to devein the shrimps by cutting just under the vein and pulling it out with the knife or your hand. The vein is not harmful, and sometimes it is not even visible, but it may contain some grit.
  • fresh shrimps

    The best version of this dish is made with fresh shrimps. If these are not available, use frozen shrimps, but make sure they are washed and thoroughly dried before they are added to the sizzling oil. Excess water may cause the oil to splatter and burst.
  • garlic

    Gambas al ajillo is usually made with hefty amounts of garlic, and although you can easily adjust the amount to your taste, make sure to avoid using a garlic press or slicing the garlic too thinly. Smaller pieces will impart more flavor, which may overtake the entire dish, and they also tend to burn quickly.
  • ramekins

    This dish is traditionally made and served in small earthenware ramekins (cazuelita de barro ), and it is intended to be served as an individual portion. These clay ramekins are preferred as they transfer heat more evenly. If they are not available, use a regular frying pan.
  • olive oil

    Olive oil is one of the key components of the dish, so it is recommended to use high-quality olive oil.
  • serving

    It is necessary to serve gambas al ajillo with some crusty bread on the side. The bread is used to soak and scoop the garlicky-infused oil.
  • cooking time

    Adjust the cooking time based on the size of the shrimps. The featured recipe is made with medium-sized shrimps. If you are using smaller or larger varieties, keep an eye on the shrimps and remove them just before they are done because they will continue cooking in the sizzling oil.
  • adjusting

    The best thing about preparing gambas al ajillo at home is that you can easily add or cut back on chili and garlic to adjust the dish to your taste.
  • variations

    The variations of this classic swap shrimps with prawns or leave the shells and the tails on. Some versions often add parsley, a splash of lemon juice, sherry, brandy, or finish the dish with butter or smoked paprika.
  • sherry

    If you opt for the sherry-based recipe, it is recommended you use fino or manzanilla sherry. You can also substitute sherry with dry white wine.

Recipe variations

Traditional Garlic Shrimp by Jose Andres

PREP 2min

COOK 7min

READY IN 9min

5.0

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This is a recipe by the legendary José Andrés, a famous Spanish chef. It does not diverge much from tradition, but it does include additional elements—lemon juice and brandy—which add depth and a slightly different character. 

Ingredients

4 Servings

Traditional Garlic Shrimp by Jose Andres

4 tbsp Spanish extra-virgin olive oil

5 garlic cloves, thinly sliced

16 large shrimps, peeled (around 1 pound)

1 guindilla chili pepper

1 tsp brandy

1 tsp fresh lemon juice

1 tsp chopped parsley

salt to taste

Preparation

1

Traditional Garlic Shrimp by Jose Andres

Step 1/6

Pour the olive oil in a pan on medium-high heat.

Step 2/6

When the oil is heated, add garlic. Let it sizzle for approximately 2 minutes, until the garlic turns golden.

Step 3/6

Add peeled shrimps together with the chili pepper. Stir and cook for another 2 minutes.

Step 4/6

To finish, add brandy and lemon juice. Let the flavors blend for one minute, and take the dish off the heat.

Step 5/6

Add salt and sprinkle the gambas with freshly chopped parsley.

Step 6/6

Serve immediately.

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