Easy Gambas al Ajillo: A Taste of Spain at Home
Easy Gambas al Ajillo: A Taste of Spain at Home
Juicy Shrimp and Fragrant Garlic Perfection! Make Gambas al Ajillo at Home
Gambas al Ajillo is a quintessential Spanish dish, featuring fresh shrimp and garlic gently simmered in flavorful olive oil, creating a delightful culinary experience. Its simplicity, coupled with its incredibly rich taste, makes it a perennial favorite for parties and as an appetizer or snack. Today, I’ll guide you through a foolproof recipe to recreate authentic, delicious Gambas al Ajillo right in your own kitchen! Don’t forget to dip crusty bread into the aromatic oil until the very last drop.
Ingredients- 15 large shrimp, peeled and deveined
- 1 cup (approx. 240ml) extra virgin olive oil
- 15 cloves garlic, thinly sliced
- 5 cherry tomatoes, halved
- Dried red chili peppers (peperoncino) to taste
- A pinch of coarse salt
- Freshly ground black pepper to taste
Cooking Instructions
Step 1
Begin by peeling the 15 cloves of garlic and slicing them thinly. This preparation ensures that the garlic’s aroma infuses beautifully into the olive oil.
Step 2
Wash the 5 cherry tomatoes thoroughly, remove their stems, and then cut them in half. The burst of freshness from the tomatoes will complement the rich flavors of the dish.
Step 3
Rinse the 15 shrimp under cold water. Using a toothpick, carefully remove the dark vein from the back of each shrimp. Make a shallow cut along the back of the shrimp; this helps them cook evenly and look more appealing.
Step 4
Now, let’s start cooking. Pour 1 cup of extra virgin olive oil into a heatproof skillet or a small pot. Using a good quality olive oil is key to the authentic flavor of Gambas al Ajillo.
Step 5
Add the sliced garlic to the olive oil in the skillet. Gently heat the oil over low heat, allowing the garlic to slowly simmer and release its fragrance into the oil. Be careful not to burn the garlic; the goal is to infuse the oil, not to fry the garlic until crisp at this stage.
Step 6
Once the garlic begins to turn a light golden hue, crush the dried red chili peppers (peperoncino) and add them to the oil. Adjust the amount based on your spice preference. Stir gently to distribute the heat.
Step 7
When the garlic turns a lovely golden brown, arrange the prepared shrimp and halved cherry tomatoes attractively in the skillet. Ensure they are partially submerged in the aromatic olive oil.
Step 8
Cook for about 3 to 5 minutes, or until the shrimp turn opaque and pink, indicating they are fully cooked. Be mindful not to overcook the shrimp, as they can become tough. Finally, season with a pinch of coarse salt and freshly ground black pepper. Your delicious Gambas al Ajillo is ready to serve! It’s best enjoyed immediately with warm crusty bread for dipping into the flavorful oil.
