Gambas al Ajillo
The Spaniards love their tapas and their garlic. This classic recipe for gambas al ajillo combines the both of them. Slowly cooking a lot of thinly sliced garlic cloves in olive oil is the key. What it does is infuses the oil with the flavor of garlic. The more garlic flavor – the better!
Make sure you eat these garlic shrimp with sliced bread so that you soak up garlic oil. And since this is a tapas recipe, keep the servings of shrimp to 5 at most.
Tapas: Gambas al Ajillo
- 1 pound of shrimp, peeled and deveined
- 5-6 cloves of garlic
- 1/3 cup of olive oil
- 1/2 cup of fresh chopped parsley
- Kosher salt
- 1 baguette
- Thinly slice the garlic cloves. Then heat a sauté pan to medium-low heat. Place the garlic cloves in the pan with the olive oil. Let the garlic steep in the oil for 5 minutes. Keep stirring. After about 5 minutes, the garlic cloves should have a touch of color. Turn the het up to medium and add in the shrimp. Sauté shrimp for 5 minutes at most. You don't want to over cook them.
- Remove from the heat and place the shrimp in individual bowls. Serve with lots of crusty white bread.