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.
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!
- 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
- Prep the shrimp and toss with 2 tsp. sea salt and let sit for 10 minutes.
- 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.
- Add the crushed red chiles and continue to stir for an additional minute.
- Add the shrimp to the skillet and cook until just pink – about 5 minutes – flipping occasionally.
- 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.
- Serve family style in the skillet with plenty of bread to soak up the sauce!