Scale
arrow_back Recipe

Recipe Git v1

Gambas al Ajillo (Garlic Shrimp)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Spain

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Snack, Drink, Gluten-free, Fried

Tags: appetizer, naturally gluten-free, pan fried, recipes using garlic, recipes using lemon juice, recipes using olive oil, recipes using parsley, recipes using sherry, recipes using shrimp, recipes with images, spanish, very easy

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AGambas_al_Ajillo_%28Garlic_Shrimp%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AGambas%20al%20Ajillo%20%28Garlic%20Shrimp%29&oldid=4533840

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 1 pound shrimp
  • 4–6 large cloves of garlic, finely minced
  • 1 teaspoon sweet Spanish paprika
  • 2–3 oz dry sherry (you may substitute cognac instead)
  • ¼ cup virgin olive oil
  • 3 teaspoon chopped fresh parsley
  • 1 oz fresh lemon juice

Directions

  1. In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
  2. Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).
  3. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.
  4. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

Notes

The shrimp can be peeled first, before cooking them if you prefer.

If you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.