Gambas al Ajillo (Garlic Shrimp)

Recipe & Instructions (US Units)

Ingredients:

• 1/2 cup extra virgin olive oil (good quality Spanish)
• 6-8 cloves garlic, thinly sliced
• 1/2 - 1 tsp dried red chili flakes (or 1-2 small dried Guindilla peppers, optional)
• 1 lb large shrimp, peeled and deveined (tails on or off)
• 2 tbsp dry sherry (Fino or Manzanilla) or dry white wine (optional)
• 1 tbsp chopped fresh parsley
• Salt to taste
• Crusty bread for dipping

Instructions:

1. Heat olive oil in a shallow terracotta cazuela (or a medium skillet) over medium heat. Do not let the oil smoke.
2. Add sliced garlic and chili flakes/peppers. Cook gently, stirring constantly, for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Be very careful not to burn the garlic.
3. Increase heat slightly. Add the shrimp in a single layer. Season with salt.
4. Cook the shrimp for 1-2 minutes per side, until they turn pink and curl up. Do not overcook.
5. If using, pour in the sherry or white wine and let it bubble for about 30 seconds.
6. Remove from heat. Stir in the chopped fresh parsley.
7. Serve immediately in the hot cazuela/skillet, sizzling, with plenty of crusty bread to soak up the intensely flavorful garlic oil.

What Makes It Special:

Gambas al Ajillo is one of Spain's most popular and beloved tapas. Its appeal lies in its simplicity and intense flavor. Plump shrimp are quickly sizzled in abundant olive oil infused with lots of garlic and a touch of chili heat. Served bubbling hot, the star is arguably the oil itself, perfect for mopping up with crusty bread. It's a quick, aromatic, and incredibly satisfying dish.