Gambas al Ajillo

Name: Gambas al Ajillo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 lb large shrimp (21-25 count), peeled, deveined; 1/3 cup extra-virgin olive oil; 8 garlic cloves, thinly sliced; 1 dried red chili (or red pepper flakes), crumbled; 1/4 cup dry sherry (or dry white wine); 1/2 tsp smoked paprika; 1/2 tsp salt; 2 tbsp fresh flat-leaf parsley, chopped; 1 lemon, cut into wedges

A classic Spanish tapas of shrimp sizzled in olive oil with loads of garlic, dried chili, and a splash of sherry or white wine. Ready in minutes and begging to be soaked up with crusty bread.

18 minEasyServes 4260 cal/serving

SpanishAppetizerStovetopLow CarbMediterraneanPescatarianGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1 lb large shrimp (21-25 count), peeled, deveined
1/3 cup extra-virgin olive oil
8 garlic cloves, thinly sliced
1 dried red chili (or red pepper flakes), crumbled
1/4 cup dry sherry (or dry white wine)
1/2 tsp smoked paprika
1/2 tsp salt
2 tbsp fresh flat-leaf parsley, chopped
1 lemon, cut into wedges

Instructions

1

Pat 1 lb peeled, deveined large shrimp (21-25 count) dry with paper towels and season with 1/2 tsp salt.
2

Heat 1/3 cup extra-virgin olive oil in a heavy skillet or cazuela over medium heat. Add 8 thinly sliced garlic cloves and 1 crumbled dried red chili (or red pepper flakes). Cook, stirring, for 1 to 2 minutes until the garlic is lightly golden - do not let it burn.
3

Raise the heat to medium-high. Add the shrimp in a single layer. Cook for 1 minute until they just begin to turn pink on the bottom.
4

Pour in 1/4 cup dry sherry (or dry white wine) and sprinkle with 1/2 tsp smoked paprika. Flip the shrimp and cook for 1 to 2 minutes more, until cooked through and the shrimp reach an internal temperature of 120°F (49°C) and are opaque throughout.
5

Remove from heat. Taste and adjust seasoning. Scatter 2 tbsp chopped fresh flat-leaf parsley over the top and serve immediately with 1 cut into wedges lemon on the side.

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Questions

What is Gambas al Ajillo?

A classic Spanish tapas of shrimp sizzled in olive oil with loads of garlic, dried chili, and a splash of sherry or white wine. Ready in minutes and begging to be soaked up with crusty bread. This reference files it under Spanish appetizer: made on the stovetop, rated easy and about 18 minutes start to finish.

What internal temperature should Gambas al Ajillo reach?

For Gambas al Ajillo, the target internal temperature is 120 F (about 50 C), given in step 4. A probe thermometer removes the guesswork.

Why pat it dry first in Gambas al Ajillo?

Step 1 reads: "Pat 1 lb peeled, deveined large shrimp (21-25 count) dry with paper towels and season with 1/2 tsp salt." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of white wine in Gambas al Ajillo?

The entry for Gambas al Ajillo calls for 1/4 cup dry sherry (or dry white wine). In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I use frozen shrimp instead of shrimp in Gambas al Ajillo?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Gambas al Ajillo uses 1 lb large shrimp (21-25 count), peeled, deveined.

How hot is Gambas al Ajillo?

Moderately. The heat in Gambas al Ajillo comes from 1 dried red chili (or red pepper flakes), crumbled. For a milder plate, halve the chili; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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