Spanish Garlic Shrimp (Gambas al Ajillo) with Crusty Bread
Sizzling garlic shrimp in olive oil, served with crusty bread for dipping. A classic Spanish tapas dish perfect for a quick and flavorful dinner.
Ingredients
- •1.5 lbs large shrimp, peeled and deveined
- •1/2 cup extra virgin olive oil
- •8-10 cloves garlic, thinly sliced
- •1/2 teaspoon red pepper flakes (or to taste)
- •1/4 cup dry sherry or white wine (optional)
- •2 tablespoons fresh parsley, chopped
- •Salt to taste
- •Freshly ground black pepper to taste
- •1 baguette or crusty bread, sliced
Dietary Info
Instructions
- 1
Pat the shrimp thoroughly dry with paper towels. Season with salt and pepper.
- 2
In a large skillet or cazuela (earthenware dish), heat the olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently for 3-5 minutes, stirring occasionally, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
- 3
Increase the heat to medium-high. Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary.
- 4
If using, pour in the sherry or white wine and let it simmer for 1 minute to cook off the alcohol. Stir in the fresh parsley.
- 5
Taste and adjust seasoning if needed. Serve immediately, sizzling hot, directly from the skillet if possible. Serve with plenty of crusty bread for dipping into the flavorful garlic oil.
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