Gambas al Ajillo (Garlic Shrimp)
Gambas al ajillo cooks peeled shrimp in a generous pool of olive oil infused with thinly sliced garlic and dried red chili over low heat. The garlic must be cooked slowly to release its flavor into the oil without burning - the moment it turns golden, the shrimp go in and cook for two to three minutes until pink. A seasoning of salt, black pepper, and chopped parsley finishes the dish. The dried chili adds a gentle warmth that sharpens the garlic-scented oil and the natural sweetness of the shrimp. Sliced baguette served alongside is essential for soaking up the deeply flavored oil, and mopping the pan clean is the traditional way to enjoy every last drop.
Adjust Servings
Instructions
- 1
Thinly slice the garlic.
- 2
Pour olive oil in a small pan and cook garlic and dried chili on low heat.
- 3
When garlic turns golden, add shrimp.
- 4
Cook for 2-3 minutes until shrimp turn pink.
- 5
Season with salt and pepper, sprinkle parsley.
- 6
Serve hot with sliced baguette.
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