Gambas Al Ajillo
If you like Spanish cuisine, and in this case tapas, you’ve probably already eaten shrimps with garlic, or gambas al ajillo in Spanish. At our place, it’s a tapa that we eat quite often on the weekends.
Gambas al Ajillo can be served as an accompaniment to fried fish, paella, etc. with other tapas, as a quick meal with good homemade bread or a baguette. The tapas are excellent for an aperitif dinner.
Garlic shrimps are very quick to prepare and very tasty indeed. One of my daughters would eat it every day, she loves this quick and easy dish so much.
In fact, it was at her house that I made the recipe and took the photos. At home, I usually prepare tapas, gambas al Ajillo, pil pil shrimps, spicy squid, garlic octopus etc… in small earthenware dishes.
I cook the garlic shrimps directly in these earthenware dishes, but sometimes I also cook them in a frying pan and serve them in the dishes.
Gambas al Ajillo and Moroccan kebda mchermla are two dishes my daughter really likes, and I don’t hesitate to prepare them for her.
What exactly are tapas?
What exactly are tapas?Table of Contents
The tapas are traditional Spanish appetizers for aperitifs or full meals. Tapa is generally made up of a rich variety of gustatory preparations based on regional Spanish culinary products (cold meats, cheeses, fish, shellfish, vegetables, olives, olive oil, etc.).
Tapas are accompanied by wine and sangria, presented in small containers or as small slices of bread, hot or cold. Emblems of Spain and Spanish culture, tapas are usually eaten at the table, or more often standing up, in the famous convivial, social and festive atmosphere of Spain’s restaurants, tapas bars and wine bars.
source wikipedia
Details on ingredients
Details on ingredientsNB: Ingredients are detailed in the complete recipe card. at the end of the article, which you can print out. Below are the instructions, which you can also view in images.
To prepare these tapas, you need :
Fresh or frozen raw gambas. Cooked shrimp also works well. If you don’t have time to go to the fishmonger to buy raw shrimp, pick up frozen or pre-cooked shrimp at the supermarket.
For raw, unpeeled shrimp, buy double the amount called for in the recipe Once peeled, you will be left with the quantity requested in the recipe.
Buy fairly large shrimp. Be sure to remove the vein that runs along the back of the shrimp. To do this, make a small incision on the back and remove the vein with a knife or toothpick as if it were a thread.
Wash and drain in a colander.
Garlic cloves
Olive oil
Fresh or dried hot pepper (cayenne or other, but not mandatory)
pepper (optional)
Parsley
Ingredients Garlic shrimps (Spanish tapas)
Preparation steps :
1. Cut garlic into small slices or cut each slice into 4. You can, of course, chop it finer.
2. Chop parsley.
3. Heat the olive oil in a frying pan and sauté the garlic and chillies. The garlic should become translucent and begin to turn a light golden color. Be careful not to burn it, as it browns quickly. If it browns quickly, remove the pan from the heat.
4. If you’re worried about the garlic burning, you can remove it to a plate and add it at the end of cooking the shrimps.
5. Add the gambas and cook for 1-2 minutes on each side.
6. Add the chopped parsley, stir and turn off the heat.
7. Serve in two small earthenware dishes or, if unavailable, on a plate.
8. Serve these gambas al ajillo tapas piping hot.
Can gambas al Ajillo be prepared in advance?
You can easily prepare this tapa 24 hours in advance. Simply cover with aluminium foil and leave in the fridge. Just before serving, reheat in the oven, microwave or on the stovetop.
Enjoy these gambas al ajillo with bread. The olive oil sauce is deliciously flavored with garlic and shrimp. Dipping bread in it is a real treat! If you’re having a party and are planning to serve tapas, don’t forget to make sangria.
For a soccer party, for example, a tapas menu accompanied by a fruity sangria will delight everyone.
I’ll be bringing you more tapas recipes soon.
Spanish-style garlic shrimp
Gambas Al Ajillo (Spanish Garlic Shrimps Tapas )
Matériel :
- Terracotta dish
Ingredients :
- 300 g (10.5 oz) raw or frozen peeled shrimp
- 8 garlic cloves
- 2 fresh or dried Espelette peppers or other optional peppers
- Salt
- 80 ml (2.7 fl oz) olive oil (8 tablespoons)
- Chopped parsley to taste
Instructions :
- Cut garlic into small slices or cut each slice into 4. You can, of course, chop it finer.
- Chop parsley.
- Heat the olive oil in a frying pan and sauté the garlic and chillies. The garlic should become translucent and begin to turn a light golden color. Be careful not to burn it, as it browns quickly. If it browns quickly, remove the pan from the heat.
- If you're worried about the garlic burning, you can remove it to a plate and add it at the end of cooking the shrimps.
- Add the gambas and cook for 1-2 minutes on each side.
- Add the chopped parsley, stir and turn off the heat.
- Serve in two small earthenware dishes or, if unavailable, on a plate.
- Serve these gambas al ajillo tapas piping hot.
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