Gambas al Ajillo (Shrimp in Garlic Oil)
Gambas al Ajillo, a classic tapas dish which you would want to make often!
This beautiful garlicky tapas dish uses only a handful of ingredients and comes together in a few minutes but leaves you instantly satisfied! It’s a favourite here at home and these sizzling shrimp are very good reason to serve as an appetizer or when you just want to treat yourself on a no-fuss dinner ;-)
Sizzling tender shrimp, infused with garlicky oil and crusty bread: my kinda heaven.
Gambas al Ajillo (Shrimp in Garlic Oil)
- Prep: 10 min
- Total: 25 min
Fish
Ingredients
NOTE: This recipe serves 3 persons
- 22 or 24 shelled and deveined shrimp, tails intact (I used the frozen package one from Lidl)
- ¾ cup olive oil (regular, not extra virgin)
- 10 garlic cloves (which makes about ¼ cup sliced garlic)
- 1 tsp chili flakes (use less if you like it less spicy)
- 2 tbsp of salted butter
- 1 lemon (a good squeeze)
- 2 tbsp of parsley (finely chopped)
- salt to taste
- toasted white baguette slices (or your favourite bread toasted)
Instructions
- Wash the deveined, shelled defrosted shrimp with a little bit of vinegar and water and set this aside. In a preheated oven (pan or toaster) toast your bread.
- In a skillet pan, cook the olive oil and garlic on a low heat for a good 10 minutes. Add the chili flakes, butter and shrimp. Cook and stir occasionally for about 5 minutes until the shrimp turn pink in colour.
- Turn the heat up and add a good squeeze of lemon juice, parsley and mix well. When everything is mixed (2-3 minutes) turn off the heat and let the shrimp stand for another 2-3 minutes. Serve with crusty bread and wedges of lemon juice. Enjoy
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