red chiles

Spanish Garlic Shrimp

Hi everyone! I’ve been a little behind on the blog lately, but I’m bringing things back with a bang with this AMAZING shrimp recipe. To me, tapas make the perfect meal. As many shareable veggie and protein dishes as you heart desires, along with a ton of bread to soak up the delicious sauces…what’s not to love? Shrimp and garlic, or gambas al ajillo, is one of our favorites at our go-to Spanish date night spot: Si Tapas.

garlic shrimp

Gambas al ajillo AKA garlic shrimp.

With a little help from Food & Wine‘s recent travel issue highlighting a few classic Spanish recipes, I made gambas al ajillo at home and it was a big hit (and a nice departure from our usual Monday night salmon and veggies). Hope you love it as much as we do!

Food and Wine

Who wants to come over?

bread

A mountain of bread is essential.

You’ll need:

  • 1-1/2 lbs fresh tail-on shrimp, shelled and deveined
  • 1/4 cup thinly sliced garlic
  • 1 1/4 cup EVOO
  • 2 dried hot red chiles, crumbled
  • 1/2 cup fresh chopped parsley
  • Splash of dry white wine (or sherry if you have it on hand)
  • 1 lemon, juiced and zested
  • 1 baguette or demi baguette, sliced and toasted
  • Sea salt to taste
crushed red chiles

Crushed hot red chiles.

Directions:

  1. Prep the shrimp and toss with 2 tsp. sea salt and let sit for 10 minutes.
  2. Combine garlic and EVOO in a 10-inch cast iron skillet. Cook over low to medium heat for 5-6 minutes, stirring occasionally, until the garlic starts to brown.
  3. Add the crushed red chiles and continue to stir for an additional minute.
  4. Add the shrimp to the skillet and cook until just pink – about 5 minutes – flipping occasionally.
  5. Add the parsley, lemon juice and zest, white wine, and salt. Remove from heat and let the shrimp cook through for another couple of minutes.
  6. Serve family style in the skillet with plenty of bread to soak up the sauce!

 

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