Gambas al Ajillo (Garlic Shrimp)

Gambas al Ajillo (Garlic Shrimp), prepared with shrimp, garlic, sweet Spanish paprika.

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Method

4 clear steps

1
In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
2
Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).
3
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. The shrimp should be firm and opaque; check 63°C / 145°F if using a thermometer.
4
Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

Tips, changes and questions from people who cooked this recipe.

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Spain

Gambas al Ajillo (Garlic Shrimp), prepared with shrimp, garlic, sweet Spanish paprika.

Loading kitchen…

4 clear steps

1
In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
2
Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).
3
Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. The shrimp should be firm and opaque; check 63°C / 145°F if using a thermometer.
4
Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.

Tips, changes and questions from people who cooked this recipe.

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