Gambas al ajillo (garlic shrimps)2012-10-22
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A favorite tapas dish with garlicky shrimps in olive oil and a hint of heat from the chilies and the pimentón or Spanish smoked paprika, all sopped up with fresh bread. Life doesn’t seem so bad after indulging yourself with this dish!
We prefer to use bigger shrimps, 25-30 count per kilo so the each person get 4-5 shrimps per portion. Also, we serve the dish with lemon wedges on the side so that each guest can adjust the sourness to his/her own taste.
I prefer to have alot of oil for the bread but it’s up to you. Use less olive oil if you prefer a drier dish.
- 500g raw shrimp (25-30count/kg) peeled and deveined
- 2 cloves of garlic, finely chopped
- 100 mL olive oil
- 1 teaspoon of chili flakes
- 1/2 teaspoon of hot pimentón (Spanish smoked paprika)
- 2 tablespoons cognac
- 2 tablespoons chopped parsley, to garnish
Heat up the oil in a frying pan on medium heat.
Add the garlic, chili and pimentón. Stir and cook for about 1 minute until the oil is infused with the garlic. Be careful not to burn the garlic as the taste will e bitter.
Raise the heat to high and add the shrimp and saute in the oil until they start turning pink, about 2 minutes.
Add the cognac and cook until the shrimp is no longer raw.
Transfer to a tapas dish or a ceramic dish and garnish with parsley and a wedge of lemon.
Serve with fresh baguette.