Spanish Garlic Shrimp (Gambas al Ajillo) - Food Wishes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and offers a different flavor profile.

Thaw and drain 1 pound of frozen shrimp.

Peel the shrimp, being careful not to tear off the tail meat.

Place the peeled shrimp in a mixing bowl and refrigerate while preparing other ingredients.

Slice 3 or 4 cloves of garlic using a small sharp knife, avoiding mincing.

Add the sliced garlic to the mixing bowl with the shrimp along with some kosher salt and optional hot smoked Spanish paprika; mix to coat.

Heat a pan over medium heat and add the sliced garlic and extra virgin olive oil.

Cook the garlic in the oil until it just begins to turn golden and soften, about 2-3 minutes.

Carefully add the shrimp to the pan and increase the heat to high, stirring continuously for about 2 minutes until the shrimp curl but are still undercooked.

Pour in 2 tablespoons of sherry wine and cook for another minute, stirring until the sauce boils and the shrimp are cooked through.

Turn off the heat, toss in freshly chopped parsley, and stir to combine.

Serve the shrimp in a cazuela lined with toasted bread, spooning over the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens