Spain
Gambas al Ajillo (Garlic Shrimp)
A Spain recipe for Gambas al Ajillo (Garlic Shrimp), presented with clear ingredients and concise step-by-step instructions.
This is bar food above all, brought to the table in a small clay dish with a spoon and bread for mopping the oil. The garlic is sliced rather than minced so it turns sweet instead of bitter, and the pan must be properly hot before the shrimp go in, because they cook in seconds once the oil is ready. Sherry stands in for the white wine that tends not to appear on Spanish bar lists.
Ingredients
- shrimp1 pound
- large cloves of garlic, finely minced4 to taste
- sweet Spanish paprika1 teaspoon
- dry sherry (you may substitute cognac instead)2 oz
- virgin olive oil0.3 cup
- chopped fresh parsley3 teaspoon
- fresh lemon juice1 oz
Directions
- 1
In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
- 2
Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).
- 3
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.
- 4
Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.