Gambas Ajillo
Gambas al Pil Pil or Gambas Ajillo in Spain is a great way to easily serve up shrimp. Each spicy garlic shrimp is loaded with Spanish flavor and the entire dish is done in under 20 minutes. Salut!
Marthinus StrydomThe Story
These shrimp are usually served as a tapa (appetizer), but you can certainly serve them up next to a roasted pepper and goat cheese salad and some grilled sweet potatoes for a complete meal. Best enjoyed with a crunchy baguette to mop up all the spicy garlicky sauce. Heidi and I first had this at a restaurant in Marbella in Spain.
More about Spain
Spain, a country on Europe’s Iberian Peninsula, includes 17 autonomous regions with diverse geography and cultures. Capital city Madrid is home to the Royal Palace and Prado museum, housing works by European masters. Segovia has a medieval castle (the Alcázar) and an intact Roman aqueduct. Catalonia’s capital, Barcelona, is defined by Antoni Gaudí’s whimsical modernist landmarks like the Sagrada Família church.
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Ingredients
Method
- Thinly slice 3 cloves of garlic.
- Cut off the stem of 1 Spanish pepper (or chili), cut it in half and deseed it with a spoon, then cut it into thin slices.
- Properly season 15 raw jumbo shrimp or prawns (peeled and deveined) with sea salt and freshly cracked black pepper.
- Heat a small non-stick frying pan with a medium-high heat and add a 1/4 cup of extra virgin olive oil.
- Once the oil is hot add the sliced garlic and sliced peppers, mix with the oil and after about 1 minute add 1/2 teaspoon of smoked paprika and mix everything together. Make sure you don't burn the garlic.
- Add the shrimp in a single layer.
- After cooking the shrimp for 1 1/2 minutes flip them and cook for another 1 1/2 minutes.
- Add the white wine and cook for 30 seconds. Add the butter and stir until melted and sauce is creamy.
- Transfer everything in the pan to a shallow bowl and sprinkle with some freshly chopped parsley.
- Serve with crusty bread.
