Gambas al Ajillo – Simplest Garlic Shrimp Tapas
Simplicity is not always synonymous with traditional when it comes to recipes, but with gambas al ajillo, a handful of choice ingredients is enough to recreate one of Spain’s most famous tapas. Fresh shrimp is cooked briefly with garlic, dried red pepper flakes, bay leaf, and extra virgin olive oil in a preparation equally at home in minimalist and traditional recipe collections.
Paprika, parsley, and lemon juice are not even mentioned, but hopefully this serves as a good starting point for your own variations. Just don’t forget the crusty bread — gambas al ajillo is as much about the shrimp as the garlic-infused oil.
recipe adapted from Penelope Casas’ The Foods and Wines of Spain
Gambas al Ajillo
Garlic Shrimp Tapas
makes 1 tapas-sized serving
1 garlic clove, peeled and sliced thinly
pinch dried red pepper flakes
1/2 bay leaf
5 tablespoons extra virgin olive oil
2 ounces small fresh shrimp, shelled
pinch coarse sea salt
Notes:
- Devein or not devein? According to Penelope Casas, shrimp is never deveined in Spain, but it’s all about personal preference.
Instructions:
- In a room temperature earthenware pot (cazuelas) or small skillet, place the garlic, red pepper flakes, bay leaf, and extra virgin olive oil. Heat over medium-high until the garlic is sizzling and pale golden.
- Add the shrimp and cook while stirring, about 2 minutes.
- Season with coarse sea salt.
To Serve:
Serve sizzling in the cazuelas or in a shallow warmed bowl with crusty bread.
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November 7th, 2008 at 3:23 am
this dish is maybe simple, but I bet it tastes awesome!
Cheers,
Rosa
November 7th, 2008 at 4:53 am
November 7th, 2008 at 7:38 am
I love to order this at a wonderful tapas restaurant nearby. Now I feel confident in making it! Thanks for the recipe!
On a side note, glad you like the green tomatoes. When I fry vegetables, I often use that same batter. It’s a family recipe, and I love the corn meal flavor.
November 7th, 2008 at 8:42 am
There is a tapas place in San Francisco called Cha Cha Cha & this is one of the most popular things they have. The most important part & the sauce with bread for dipping
November 7th, 2008 at 9:12 am
As simple as it is, it sounds delicious and the photo is beautiful
November 7th, 2008 at 10:25 am
Shrimp’s not deveined in Spain? Weird. But will have to try it that way being that it would save so much time if the flavors not bad.
November 7th, 2008 at 10:41 am
I love gambas al aijillo! There is a tapas restaurant in NYC that I go to all the time and my friends and I always order these with crusty baguette to soak up the olive oil. I’ve never made them myself before though!
November 7th, 2008 at 11:08 am
Ah, this is one of those must-orders for my family at the resto
They usually use sliced green chilies, for some reason. I don’t really care as long as it’s really spicy!
November 7th, 2008 at 2:48 pm
I love shrimp done this way – the bay leaf is new to me though. It’s all about soaking up the juices though, eh? Pass the rustic bread!
November 7th, 2008 at 3:00 pm
Love the picture!! such a simple recipe, but I bet it must taste great. will give it a try soon.
November 7th, 2008 at 5:10 pm
I’ll eat the shrimps and then drink the oil. Looks awesome!
November 7th, 2008 at 5:39 pm
I never go to a tapas bar without ordering this dish. Love it.
November 7th, 2008 at 7:04 pm
Now if only I had access to fresh shrimp!
November 7th, 2008 at 11:20 pm
Lovely recipe, Jude! It looks delicious. I love the minimalist idea, especially as the semester starts to kick my butt. I have that cookbook, but haven’t made much out of it. (I feel like I’m always saying that on your blog!) You’re very inspiring!
November 7th, 2008 at 11:46 pm
Can’t go wrong with this dish, simply delicious!
November 8th, 2008 at 6:21 am
This looks so delicious!
November 9th, 2008 at 11:57 pm
These are a simple delight and the best part is dunking the bread in the oil!
November 11th, 2008 at 10:53 am
Simple yet sublime. I think I am going to try my own version, I have some shrimp. What are we drinking?
November 14th, 2008 at 1:02 am
wow, that looks so delicious. i love garlic
and yes, i used a nordic bundt pan for my kugelhopf
November 14th, 2008 at 8:25 am
This garlic shrimp looks delicious! I’m in search of recipes for my annual New Years Day brunch and I’m certain everyone would love this.
November 15th, 2008 at 12:48 pm
Haley – Got your recipe bookmarked.
Robin – I noticed that the they usually serve shrimp whole on the shell. I’m sure it won’t anyone
November 16th, 2008 at 9:19 am
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