Gambas al Ajillo (Garlic Shrimp)

Name: Gambas al Ajillo (Garlic Shrimp)
Total time: 20 min
Yield: 4 servings
Ingredients: 1 pound shrimp; 4–6 large cloves of garlic, finely minced; 1 teaspoon sweet Spanish paprika; 2–3 oz dry sherry (you may substitute cognac instead); ¼ cup virgin olive oil; 3 teaspoon chopped fresh parsley; 1 oz fresh lemon juice

Gambas al ajillo (garlic shrimp) is a popular Spanish dish found principally in the south and center of Spain.

20 min · serves 4

Ingredients

1 pound shrimp
4–6 large cloves of garlic, finely minced
1 teaspoon sweet Spanish paprika
2–3 oz dry sherry (you may substitute cognac instead)
¼ cup virgin olive oil
3 teaspoon chopped fresh parsley
1 oz fresh lemon juice

Steps

In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.
Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

More recipes with shrimp, garlic, paprika, wine, parsley or lemon

Adapted from “Gambas al Ajillo (Garlic Shrimp)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.