Spanish Gambas al Ajillo
Gambas al Ajillo is proof that sometimes the simplest ingredients—shrimp, garlic, olive oil—create pure magic. This dish doesn’t just satisfy your hunger; it tells a story of Spanish tradition, bold flavors, and the undeniable joy of dipping bread into garlicky gold.
Ingredients
- 2 pounds whole shrimp large, with head and shell on
- 6 garlic cloves thinly sliced
- ½ cup extra virgin olive oil
- ¼ tsp red chili flakes optional
- ⅓ cup chicken or vegetable stock low sodium preferred
- 1½ tbsp fresh parlsey optional
- 2 tsp lemon juice
- salt to taste
- fresh crusty bread for serving
Instructions
- Rinse the shrimp thoroughly under cold water.
- Trim the long antennae and sharp point on the head with scissors or a knife
- Use a toothpick or small knife to carefully pull out the vein from the back without removing the shell. (Insert the toothpick under the shell at the second segment and gently lift the vein out.)
- Pat the shrimp dry and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and chili flakes (if using). Stir gently and cook until the garlic turns golden and fragrant, about 2 minutes. Be careful not to burn it.
- Add the whole shrimp to the skillet in a single layer. Sprinkle with smoked paprika and a pinch of salt. Cook for about 3-4 minutes on one side until they turn pink and slightly charred.
- Flip the shrimp over and pour in the chicken or vegetable stock. Let it simmer for 2-3 minutes, allowing the shrimp to soak up the flavors. The shrimp should be bright pink and fully cooked.
- Remove the skillet from the heat. Drizzle lemon juice over the shrimp and sprinkle with fresh parsley. Toss gently to coat the shrimp in the garlic-infused oil and stock.
- Transfer the shrimp and sauce to a large serving dish. Serve immediately with warm crusty bread for soaking up the flavorful garlic sauce.