Sizzling Gambas al Ajillo (Garlic Shrimp)
- 1 pound shrimp peeled and de-veined
- 8 cloves garlic finely chopped
- 1/2 cup extra-virgin olive oil
- 3 tablespoons dry sherry
- 1 teaspoon paprika
- 1 pinch cayenne optional
- 1 tablespoon parsley fresh, if available
- Juice of 1 lemon
These gambas al ajillo are pretty much perfect in every way: tons of garlic, a bit of sherry and a dash of heat.
This is probably one of the only recipes I have had in Spain that is absolutely full of garlic; where I live the food tends to be quite moderate on the spices and garlic. So when I came across this at a local restaurant, I asked for the recipe and voila¡! It's identical and super simple!
I served mine with slightly crispy tortillas, but a baguette would be perfect for mopping up the juices. You could also serve these gambas al ajillo on a bed of rice as a meal.
The only thing I added to this recipe was some cayenne pepper, as I love spicy shrimp. Fresh chili would also be amazing! Feel free to leave the spice out if you don't like your shrimp with a kick.
The only thing I really recommend with this recipe is good quality extra virgin olive oil; it makes all the difference in flavor.