Gambas al Ajillo (Garlicky Shrimp)
Tapas may be cold (such as mixed olives and cheese or hot (such as fried baby squid). The word “tapas” is derived from the Spanish verb tapar, “to cover”, a cognate of the English top. Ham was once used to cover a glass of sherry or wine to keep out the flies. The salty meat kept patrons drinking. Spanish tapas are presented on a plate
Gambas al Ajillo (Garlicky Shrimp)
Gambas al Ajillo or Spanish garlic shrimp is popular for good reason! Big juicy shrimp, dressed in tasty olive oil and garlic sauce. It is bright, garlicy, spicy and rich. Perfect with some crusty bread. (Recipe: Shawnie Kelley)
- Serves
- 8
Directions
-
Pat the shrimp dry with paper towels and season with kosher salt. Set aside.
-
Heat the extra virgin olive oil over medium heat until shimmering.
-
Add the garlic and red pepper flakes. Cook over medium heat for about 30 seconds to bloom the aromatics (do not burn it).
-
Add the shrimp and paprika. Cook briefly, tossing regularly, until the flesh turns opaque with a pearly pink color and the tail curls around its body (about 3-3 minutes; this will depend on the size of the shrimp).
-
Remove the pan from the heat.
-
Stir in sherry, lemon juice and parsley. Flip the shrimp around to coat.
-
Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.
From Shawnie's class “Culinary Crossroads: Global Appetizers”
