Authentic home cooking from Spain, with US measurements. 
Traditional Gambas al Ajillo 🦐
Today we made a true classic from Andalusian cuisine: a sizzling dish of gambas al ajillo. This simple and quick recipe is sure to delight your guests. The irresistible sauce is perfect for dipping bread—so tempting! Ready for a tapa?
Traditional Gambas al Ajillo 🦐
Today we made a true classic from Andalusian cuisine: a sizzling dish of gambas al ajillo. This simple and quick recipe is sure to delight your guests. The irresistible sauce is perfect for dipping bread—so tempting! Ready for a tapa?
Open in Cookpad AppSteps
- 1
This time, we used large frozen peeled shrimp. It's best not to use shrimp that are too small, as they shrink quite a bit during cooking.
- 2
Once the shrimp are out of the fridge, prepare the garlic. Slice all the cloves thinly. Then add the olive oil.
- 3
Heat the oil over medium heat and sauté the garlic for a couple of minutes, being careful not to let it burn. Next, add the shrimp while still frozen—this way, as they cook, they release enough liquid to create a delicious sauce.
- 4
Now add the chili pepper, which is essential for that signature spicy kick. Finally, season with salt to taste.
- 5
Let everything cook over medium-low heat until the shrimp are just done—not overcooked or undercooked. The garlic should be tender.
- 6
You can cook the dish directly in a clay casserole, or simply serve it in one. If you're making a larger batch and don't have a big enough clay dish, use a skillet as we did here.
- 7
Now they're ready to serve. You can add more or less sauce depending on your preference. I like them this way so I can soak up the sauce with bread... delicious! Enjoy!
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