Spanish Garlic Shrimp (Gambas al Ajillo) – Top of the Tapas
If you ever find yourself in a Spanish restaurant, and they don’t have some version of this garlic shrimp recipe on the menu, immediately get up from your table, and leave. This would be the equivalent of a French bistro that doesn’t serve steak frites. What about vegetarian Spanish restaurants and French bistros? That’s a trick question, since those aren’t a thing.
Anyway, the point here is that every Spanish restaurant serves this, and for very good reasons. It’s fast to make, gorgeous to look at, and, if you’re into garlic, one of the most delicious things you’ll ever eat. Just be sure to use nice fresh, frozen shrimp. Allow me to explain.
Unless you live in a few choice locations, it’s rare to find true fresh shrimp at the market. All they do is thaw some frozen, and put it in the case, where it sits until you buy it, which is why it really makes a lot more sense to purchase frozen. Of course, not all frozen shrimp is created equal, so I encourage you to research the best sources, but the point is you don’t want something already thawed.
Speaking of which, I thaw mine by running cold water into the bowl of frozen shrimp, let it sit for about 10 minutes, before draining, and repeating once more. After that it should be fully thawed, at which point the shrimp can be drained, and prepped.
The last tip I’ll give, is to make sure you have all your ingredients together before you head to the stove, since start to finish, this only takes minutes to complete. This is another reason it’s so great for a party, since you can prep everything ahead of time, and finish it whenever you’re ready to serve. But, whether you feature this at a party, or not, I really do hope you give this amazing Spanish garlic shrimp recipe a try soon. Enjoy!
Ingredients for 2 Spanish Garlic Shrimp Portions:
1 pound peeled and *deveined shrimp (look for the 21-25 per pound size or larger)
kosher salt to taste
1 teaspoon hot, smoked paprika, optional
1/4 cup extra virgin olive oil
4 cloves peeled garlic, slice thin
2 tablespoons dry sherry wine (or white wine and a pinch of sugar)
DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.
I almost never order a nut-crusted entrée in a restaurant, since they usually use a sugary glaze to hold them on, and/or feature a too sweet nut, like pecan, or macadamia. That’s not an issue here; since we’re going with buttery, subtly bitter walnuts, held on with a very savory […]
Cheddar, Potato & SPAM® Soup A hearty, comforting and autumnal warming soup! Perfect soup for all the family! SPAM® Chopped Pork and Ham is the perfect quick and easy meat for a soup. Serves 4-6 Prep time: 5 minutes Cooking time: 20 minutes Ingredients 450g potatoes, peeled & diced 150g carrots, […]
Of course this Fisherman’s Stew takes more than five minutes to make, and I’m actually referring to the approximate cooking time once the seafood hits the pan, but as they say, it’s only false advertising if someone else does it. Besides, one taste and I’m sure you’ll forgive any temporal […]
It sounds odd to say that a recipe’s biggest problem is that it looks too good, but that’s sort of the case with this pear clafoutis. Through no fault of its own, this crust-less, custard fruit tart looks a lot sweeter, and richer than it actually is. So, please be […]
I don’t think there’s actually a difference between a liquid salad, and a cold vegetable soup, but if there is, I’d like this Bloody Mary Burrata recipe to be considered the former. Especially since I already posted a gazpacho this summer. But regardless of what you call this strange hybrid, […]
While our homemade butcher’s nuggets won’t feature the same diversity of meat parts as the butcher shop, at least they won’t feature the same diversity of meat parts. Seriously, those folks will put anything into a sausage or meatball. All kidding aside, these crispy fried meatballs will have you wondering […]
Chorizo, Red Pepper & Stilton Quiche This quiche is so easy to make and always goes down well, delicious served hot or cold. If blue cheese doesn’t take your fancy then you can use cheddar or any other hard cheese. Serves 8 Prep time: 10 minutes, Cooking time: 45-50 minutes Ingredients 225g […]
The Philly Cheesesteak is a simple sandwich to make, as long as you’re making them in a restaurant. To make a proper one, you need a professional meat slicer, and a very hot flattop grill, which aren’t things most people have at home. That’s why I loved this baked slider […]
strawberries and cream matcha chiffon layer cake HAPPY SUMMER! There’s nothing like fresh local strawberries in the summer! I created this unique sky-high matcha cake recipe to celebrate my best friend’s birthday as she’s a matcha lover. I am entering this original recipe I developed for BCEgg (a non-profit organization […]