Main ingredients
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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.
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.
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
Pour the olive oil in a pan on medium-high heat.
When the oil is heated, add garlic. Let it sizzle for approximately 2 minutes, until the garlic turns golden.
Add peeled shrimps together with the chili pepper. Stir and cook for another 2 minutes.
To finish, add brandy and lemon juice. Let the flavors blend for one minute, and take the dish off the heat.
Add salt and sprinkle the gambas with freshly chopped parsley.
Serve immediately.
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