Gambas Al Ajillo (Spanish Garlic Shrimps Tapas )
Shrimps in garlic sauce or gambas al ajillo ,a Spanish specialty and one of the best-known and most popular tapas.
SERVING:2
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EQUIPEMENTS
- 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
PREPARATION
- 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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