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Gambas al Ajillo, or Garlic Shrimp, is one of Spain’s most iconic tapas dishes. Simple yet brimming with flavour, this dish showcases the magic of Mediterranean ingredients and Spain’s knack for turning everyday ingredients into something truly unforgettable.
Gambas al Ajillo is often served sizzling, with tender shrimp bathed in olive oil, garlic, and a touch of chili. It’s a dish that speaks directly to the senses, filling the air with an irresistible aroma that invites you to dive in and enjoy each bite.
What Is Gambas al Ajillo?
Gambas al Ajillo is a traditional Spanish tapa featuring fresh shrimp cooked in olive oil infused with garlic and a hint of chili. As the shrimp cook, they absorb the fragrant oil, becoming tender and full of flavour.
Typically served in a small, earthenware dish straight from the stove, Gambas al Ajillo is meant to be enjoyed hot, often with a side of crusty bread to mop up the flavourful oil.
This dish is popular across Spain but is especially beloved in the southern region of Andalusia, where seafood is an essential part of the cuisine.
It’s a dish designed for sharing, whether as a tapa to accompany a glass of wine or as part of a larger spread of Spanish delicacies.
Each bite of shrimp, coated in the rich garlic oil, captures the simplicity and joy of Spanish cooking, where ingredients are carefully chosen and treated with respect.
Ingredients and Taste
The ingredients in Gambas al Ajillo are few but vibrant. Fresh shrimp, olive oil, garlic, and chili flakes form the heart of the dish. Some variations add a sprinkle of parsley or a splash of sherry to enhance the flavor, but the focus remains on quality and simplicity.
The olive oil provides a rich, smooth base, while the garlic infuses it with its distinctive, savoury aroma. Chili flakes add just enough heat to keep things interesting, balancing the sweetness of the shrimp and the earthiness of the garlic.
In terms of taste, Gambas al Ajillo is a perfect balance of flavours. The shrimp are tender, slightly sweet, and perfectly cooked, while the oil becomes infused with the garlic and chili, creating a fragrant sauce that enhances each bite.
The heat from the chili is subtle, adding warmth without overpowering the dish, allowing the fresh taste of the shrimp to come through.
When enjoyed with crusty bread, Gambas al Ajillo becomes a dish of contrasting textures and layered flavours, crisp bread, juicy shrimp, and the velvety oil, all working together in harmony.
A Taste of History
Gambas al Ajillo is believed to have originated in Andalusia, where seafood is abundant and garlic is a beloved ingredient. This region of southern Spain has a long history of flavourful, rustic dishes that highlight the freshness of local produce and seafood.
The simplicity of Gambas al Ajillo is a hallmark of Andalusian cooking, where ingredients are treated with care and allowed to shine. Garlic, known for its medicinal properties as well as its flavour, has been used in Spanish cooking for centuries, making it a natural companion for fresh shrimp in this classic tapa.
The dish’s popularity spread throughout Spain, finding a home in tapas bars from Madrid to Barcelona. Gambas al Ajillo became a favourite for its bold flavour, simplicity, and the pleasure it brings to the table.
In Spain, food is about more than just eating, it’s about savouring the moment, sharing with friends, and celebrating good company.
Gambas al Ajillo (Spanish Garlic Shrimp) Recipe
Serves: 4 people
Ingredients:
- 500 g large shrimp, peeled and deveined
- 6 cloves garlic, thinly sliced
- 1/2 cup extra virgin olive oil
- 1 dried red chili (or 1/2 tsp red pepper flakes), optional
- Salt to taste
- Freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges for serving
Directions
To begin, pat the shrimp dry with paper towels and season them lightly with salt and pepper. Drying the shrimp thoroughly helps them cook quickly and evenly, ensuring a good sear.
Place a large, heavy skillet over medium heat and add the olive oil. Allow the oil to warm until it begins to shimmer but not smoke; this helps infuse the oil with the garlic and chili without burning them.
Add the sliced garlic and dried red chili (if using) to the warm oil. Cook gently, stirring occasionally, for about 2 minutes or until the garlic becomes golden and fragrant. Keep the heat moderate to avoid burning the garlic, which can make the dish bitter.
Increase the heat to medium-high, then add the seasoned shrimp to the skillet in a single layer. Sauté for 1-2 minutes, letting the shrimp cook undisturbed initially to develop a slight crust.
After 2 minutes, flip the shrimp and cook for another 1-2 minutes until pink and opaque. The shrimp should be tender but not overcooked, as they will continue cooking slightly in the hot oil even after being removed from the heat.
Remove the skillet from the heat and add the fresh chopped parsley, stirring gently to coat the shrimp in the garlic infused oil. The parsley adds a fresh, vibrant touch that balances the rich flavours of garlic and chili.
Taste and adjust seasoning if needed, adding a pinch more salt or pepper to your preference. Stir one last time to ensure each shrimp is coated in the flavourful oil and herbs.
Transfer the shrimp and garlic oil to a warmed serving dish. Garnish with lemon wedges on the side, allowing guests to add a squeeze of fresh lemon juice for added brightness. Serve with crusty bread to soak up the delicious garlic-infused oil, and enjoy the traditional flavours of Spain’s coastal cuisine.
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