Gambas al Ajillo (Garlic Shrimp)
Photo: Javier Lastras from España/Spain, CC BY 2.0
Gambas al ajillo is garlic shrimp from southern and central Spain, where it is a staple of tapas bars. It needs only a few ingredients and about 20 minutes. The garlic is browned gently in olive oil, then the shrimp cook fast in a splash of sherry, lemon and paprika. The result is a garlicky, paprika-red sauce that begs for bread, so have some ready for mopping.
Instructions
Warm the olive oil in a sauté pan or heavy frying pan over medium heat. Add the minced garlic and cook for about one minute, until it just starts to brown. Watch it closely, because burnt garlic turns bitter.
Turn the heat to high and add the shrimp, lemon juice, sherry (or cognac) and paprika. Stir well, then keep stirring briskly as the shrimp cook. They are done in about 3 minutes, when they turn pink and curl.
Take the pan off the heat. Spoon the shrimp onto a warm plate along with all the oil and sauce, or simply serve straight from the pan.
Season with salt and freshly ground black pepper to taste, then scatter the chopped parsley over the top.
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