Recipes, Snacks

Gambas Al Ajillo

Gambas Al Ajillo pronounced GAHM-bahs ahl ah-HEE-yoh is a popular Spanish tapas. Translated to Garlic Shrimp this simple tapas recipe is inspired from my trip to Spain years ago. Additionally it’s Hispanic Heritage Month, September 15th – October 15th, a time to celebrate histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean and Central and South America. Growing up in Miami I’ve been able to have exposure to the Hispanic culture and learn so much from every country as they’re all individual and unique. Enter my inspired dish, Gambas Al Ajillo.

Hard to believe it’s been over 20 years since my trip to Spain. Still dreaming of the walks through the Plaza Mayor and all the gardens. Not to mention all the amazing museums and walks along the river. Back then I wouldn’t have called myself as much as a foodie as I am now. However, I will tell you that the dishes I remember most are the paella, sangria, and gambas al ajillo with that crusty bread. Delicioso! The best part about the sangria is that in every city you went you were able to try their version of the sangria. Each boasted theirs was the best and while I don’t remember which I liked best, I know it inspired me to make my own. Recipe coming soon!

My other memory is a tip/comment my tour guide made at the time. She said that the restaurants with napkins on the floor were a sign that the restaurant was a good one! Now I’m not sure if this is actually true or if this is just something that she told us. But what I will tell you is tapas in Spain regardless of what restaurant are delicious. Patatas bravas, Tortilla Española, Manchego cheese with olives, and of course Spanish Garlic Shrimp. This is my version that’s inspired not only from my trip to Spain but from a recent outing here in Miami. Aiming to recreate this dish and honor the culture of Spain. Here’s hoping I can go back and eat all the tapas!

top shot of fall sangria with apples and a cinnamon stick

Ingredients: Gambas Al Ajillo

Shrimp – Gambas are actually prawns in Spanish. However, as prawns are not as common, shrimp is commonly used. I buy mine frozen and simply devein the shrimp, leaving the tail on. That way there’s something to grab since we are eating tapas.
Garlic – Is there ever too much garlic? Love using garlic to enhance the flavor of a dish. I used 10 garlic cloves. Keep in mind some are smaller than others, so feel free to adjust to your liking. Also, if you want to strain the garlic out after simmering in the olive oil, you can do so. Garlic infused olive oil might just be my next DIY gift.
Extra-Virgin Olive Oil -You’ll be simmering the garlic in the olive oil, so it won’t heat to a high temperature. I’ve used my less expensive olive oil and my more expensive. They both taste great and because it requires 1/2 cup most times I’m using the less expensive version here.
Paprika – Smoked or Regular. The smoked version does give a better overall flavor profile. However, go with which you’d like better. Both are delicious!
Parsley – listed as an ingredient, however, it’s just for garnish. If you’re serving it as a tapas for company and do have some on hand, add it in for the beauty and contrast to the dish.
Sherry – optional, added in for a little extra pop of flavor, but not traditional and/or necessary.
Lemon Juice – Also not traditional, but I added this in and as you’ll see in my ingredients below for the actual recipe, I left the sherry out. Using what I had on hand, I do believe it gave the pop/burst of flavor.
Red Pepper Flakes – this can be a spicy dish. As many of you know I’m a wimp when it comes to heat. Adding in just 1/4 teaspoon was the right amount for me. If you do like spice, you can add up to a teaspoon.

raw shrimp, olive oil, garlic, parsley, lemon, baguette

How To Make Gambas Al Ajillo

Gather your ingredients and prep. This recipe will come together quickly! So make sure you have all of the garlic grated and the shrimp deveined.
Warm the oil. In a large (12-inch) sauté pan or heavy frying pan, warm the olive oil over medium heat.
Add the garlic and red pepper flakes. Lower the heat and sauté for just about a minute. The key here is making sure the garlic doesn’t burn, otherwise it will lend a burnt taste to the olive oil and we do not want that!
Increase the heat to high and add your shrimp, paprika and lemon juice to the pan. Stir well to mix together and make sure the shrimp is coated well. Sauté until your shrimp turn pink, ~3-5 minutes (this will depend on the size of your shrimp!)
Remove from the heat and season with black pepper. Garnish with your parsley and serve with toasted bread. Toasted bread for dunking is a must!