Gambas al Ajillo (Garlic Shrimp)
With fresh briny shrimp cooked together with loads of garlic and olive oil, Gambas al Ajillo or "garlic shrimp" is a classic Spanish Tapa that's soul-satisfyingly good. Serve it with a crusty loaf of bread to sop up all those juices, and you can be sitting down to eat in less than five minutes!
Servings 3 people
Calories 329 kcal
320 grams large shrimp ⅓ cup olive oil 21 grams garlic (5-6 cloves) ¼ teaspoon red pepper flakes ⅛ teaspoon salt (to taste) flat leaf parsley (chopped, for garnish)
Peel and devein the shrimp (see the video for my technique), and then pat them dry with paper towels. This helps keep them from splattering as much when you add them to the hot oil.
Heat a frying pan over medium heat until hot and then add the oil and garlic. Fry the garlic until it's fragrant and just starting to brown around the edges.
Add the shrimp in a single layer and fry them on one side until they're cooked about halfway through.
Season with salt and the pepper flakes and then flip them over.
Finish by stir-frying until the shrimp is barely cooked through and then garnish with parsley.
Serve Gambas al Ajillo with plenty of crusty bread and a crisp fruity wine such as a Verdejo or Cava.
Calories: 329 kcal | Carbohydrates: 2 g | Protein: 22 g | Fat: 25 g | Saturated Fat: 3 g | Cholesterol: 268 mg | Sodium: 930 mg | Potassium: 113 mg | Vitamin A: 50 IU | Vitamin C: 6.5 mg | Calcium: 167 mg | Iron: 2.5 mg