Gambas Al Ajillo ( Garlic Shrimp)

"This is probably one of the most famous Spanish tapas, available throughout Spain. Although my recipe is original, it is authentic as I have constantly revised it duplicating the flavors and consistency I have had in the best tapas bars. Although this can be made in any oven proof dish, I recommend a "cazuela" (terra cotta dish). Although difficult to find, it can be purchased online through "www.tienda.com"."
 
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Ready In:
18mins
Ingredients:
6
Serves:
3
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ingredients

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directions

  • Place the shrimp in the oven proof ceramic dish, approximately 8 inches in diameter and at least 1 inch high.
  • Add garlic and pepper slices and cover with oil.
  • Sprinkle paprika and salt on top of oil.
  • If the dish can be used on the stove burner, heat on top of stove over medium high heat for about 5 minutes until the oil is bubbly and the shrimp are cooked.
  • If dish can not be used directly on the burner, place under the broiler in the oven and broil until the oil is bubbly and the shrimp are cooked (about 5 minutes after the oil starts to bubble) Do not overcook as the shrimp will become tough.
  • Serve with crispy french bread.
  • Great for soaking up the heated garlic oil.

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Reviews

  1. This is a grand recipe. Most delicious. I eliminated the jalapeno peppers and used Hungarian Paprika (hot). It was hot enough for us. I also finished it off with some very dry Sherry.. DELISH!!!!!
     
  2. Great recipe! Simple and so good. I also cooked this on the stovetop. Yummy.
     
  3. Delicious. We doubled the recipe to serve 2 of us for dinner. I cooked in a skillet on the stovetop. An absolute must have for this recipes is lots of crispy french bread to soak up the oil. Thanks for a wonderful recipe.
     
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RECIPE SUBMITTED BY

I moved to Spain about 2 years ago from San Diego after I retired. I am now living my dream of living the Sapnish culture. I love to cook and especially like Spanish food. I intend to share some of the recipes with you over the next weeks. Would love to hear from anyone interested in Spain. Ron Brown
 
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