The Famous Spanish Garlic Shrimp | Gambas al Ajillo from Madrid

shrimp

🥗Healthier: scallops

💰Cheaper: pollock

Scallops are leaner, while pollock is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Remove the cloves from a head of garlic; use about 8 if small, or 6 if large.

Cut off the ends of the garlic cloves and twist to remove the skins.

Thinly slice the cloves of garlic.

Pat 15 raw jumbo shrimp dry with paper towels to remove excess water.

Season the shrimp with sea salt and freshly cracked black pepper.

Reserve 4 small dried cayenne peppers for heat.

Heat a large fry pan over medium heat and add 1/3 cup of extra virgin olive oil.

After heating the olive oil for 2 minutes, lightly season it with sea salt.

Add the sliced garlic and cayenne peppers to the pan; mix continuously to prevent burning.

After about 2 minutes, when the garlic is light golden, add the shrimp in a single layer.

Cook the shrimp for about 1.5 to 2 minutes, then flip them to cook the other side.

Add 1/3 cup of white wine and increase the heat to medium-high; shake the pan occasionally.

After about 2 minutes, when the shrimp are perfectly cooked and the alcohol has burned off, remove the pan from heat.

Transfer everything to a serving dish, scraping up any leftover bits from the pan.

Sprinkle with freshly chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens