Gambas al Ajillo
Plump shrimp sizzled in a bubbling pool of garlicky olive oil with dried chili and a splash of dry sherry in a classic Spanish tapas preparation. It is one of the fastest and most impressive dishes you can serve at any gathering.
Spanish garlic shrimp cooked in sizzling olive oil with chili and sherry served straight from a clay pot.
Nutrition per serving
Ingredients
Main
Aromatics
Fat
Spice
Liquid
Garnish
Instructions
Heat Oil with Garlic and Chili
Place a cazuela clay dish or small heavy skillet over medium heat and add the olive oil. When the oil is warm, add the sliced garlic and crumbled dried chili and cook for 1 to 2 minutes until the garlic is golden and fragrant but not burnt.
Add the Shrimp
Turn the heat up to high and add the shrimp to the sizzling garlic oil in a single layer. Season with salt and cook for 1 minute on the first side without moving them until they begin to turn pink at the edges.
Deglaze with Sherry
Flip the shrimp over and immediately pour in the dry sherry. It will sizzle dramatically. Cook for another 1 to 2 minutes until the shrimp are just cooked through and the sherry has reduced slightly into the oil.
Garnish and Serve Immediately
Remove the pan from the heat and scatter the fresh parsley generously over the top. Serve instantly in the cooking vessel with crusty bread alongside to mop up every drop of the incredible garlic oil.
Substitutions
Common mistakes
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