Gambas al ajillo is a distinguished Spanish dish characterized by fresh shrimp delicately prepared in olive oil and abundantly flavored with garlic, embodying the opulence of Spanish culinary traditions. The term “gambas al ajillo” translates to “garlic shrimp,” and this dish has its origins in the Andalusian region of southern Spain.

It is widely believed that the dish has its foundations in Moorish culture. The Moors, who migrated from North Africa to the Iberian Peninsula during the 8th century, established themselves in Spain and Portugal until the 15th century. Upon their arrival, they introduced a diverse selection of spices, such as cumin, cinnamon, coriander, and saffron.

Additionally, they utilized a unique array of cooking techniques, including grilling, stewing, and marinating. These culinary methods captivated the Mediterranean populace, leading to their adoption by local Spanish and Portuguese communities, thereby enriching the region’s gastronomic landscape.

Ingredients

Shrimps, Garlic cloves, Parsley, Chili flakes, Olive oil, Salt, White pepper or Black pepper.

Traditionally, shrimp is the main ingredient in Gambas al Ajillo, a Spanish dish where “gambas” means shrimp in Spanish. However, you can also use other types of seafood, such as prawns, crab, and calamari. Garlic cloves provide flavor to the dish, while chili flakes add heat. If you prefer a milder spice level, you can substitute the chili flakes with Aleppo chili flakes or Ancho chili flakes.

Olive oil lends this recipe a robust, fruity taste; you can substitute it with grapeseed oil, which will give the Gambas al ajillo a lighter flavor. A little sprinkle of ground white pepper or black pepper will round off the flavors. If you would like to add a richer flavor, consider adding a dollop of butter. A freshly squeezed lemon juice will bring the gambas together.

Instructions

Peel and thinly slice the garlic cloves. Wash and clean the shrimps. Remove the shell and the gut along the back of the shrimp. Add olive oil to a pan on medium-low heat. Add the garlic cloves to the pan. As soon as the garlic cloves are lightly browned, add the chili flakes and mix them in. Once the oil turns bright red, add the shrimps.

The shrimp will cook in a matter of minutes. Mix the shrimp with the oil and garlic, ensuring that the shrimp is thoroughly coated with the spicy chili oil. The shrimp will release some liquid into the chili oil.

Once the shrimp has turned from translucent to white, it is cooked. Add the white pepper and paprika powder. Mix well. This entire simmering process should take less than five minutes. As the oil bubbles away, the red chili flakes and the shrimp juice will infuse into the dish, making the gravy flavourful and delicious. Garnish with chopped parsley. This dish is extremely popular worldwide. In fact, if you visit Spain, you will find it served in many local restaurants as a Tapas, to be shared among family and friends. The combination of tender shrimp with the garlic and fruity notes of the olive oil is hard to resist.

How to Store Gambas al ajillo?

Allow the Gambas al ajillo to cool down. Store in an airtight container for two to three days. Add the oil on top of the shrimp to ensure they remain moist and soft. Reheat in a pan.

What to Serve with Gambas al ajillo?

Gambas al ajillo is best served with sturdy, chewy bread like a day-old baguette, ideal for soaking up the chili oil. Rustic sourdough adds a yeasty tang, while fresh, buttered dinner rolls toasted in a hot pan offer a different twist. Try adding tartar sauce and the chili oil shrimp on the rolls for extra flavor. Many Spanish people enjoy Gambas with a simple green salad, olives, and patatas bravas.

Gambas al ajillo

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Servings:

Calories: 141kcal

Author: thetastejournal.com

Prep Time 5

Cook Time 10

Total Time 15

Ingredients

▢ 500 grams Shrimps
▢ 7 Garlic cloves – Sliced
▢ 3 tbsp Lemon juice
▢ 7 tbsp Olive oil

Spices

▢ 1 tsp Paprika powder
▢ 1 tsp Chili flakes
▢ 1/2 tsp White pepper
▢ 1/2 tsp Salt

Instructions

Preparation: Peel and thinly slice the garlic cloves. Clean the shrimps by removing the shell and gut.
Sauté the Garlic: Heat olive oil in a pan over medium-low heat and add the garlic. Once lightly browned, mix in chili flakes until the oil turns bright red, then add the shrimps.
Cook the Shrimp: Cook the shrimp for a few minutes until they turn white. Stir in white pepper and paprika. This should take under five minutes. The oil will bubble, infusing the dish with flavour. Garnish with chopped parsley.