Gambas al Ajillo, or garlic shrimp, epitomizes Spain’s culinary philosophy of using simple, high-quality ingredients. This dish has roots in Spain’s coastal regions, where fresh seafood is integral to the local diet.
Historically, Spaniards have enjoyed Gambas al Ajillo in tapas bars, known as “tascas” or “bodegas.” They often share this communal dish among friends and family. The tradition of tapas began with bartenders placing slices of bread or cured ham over drinks to keep out flies. This practice led to the term “tapas,” derived from “tapar,” meaning “to cover.”
Culturally, Gambas al Ajillo showcases the essence of Spanish cooking. It emphasizes fresh, locally sourced ingredients. Garlic, olive oil, and fresh shrimp star in this dish, highlighting Mediterranean influences. The addition of sherry or white wine enhances the flavor and nods to Spain’s winemaking tradition.
Chefs often serve this dish sizzling hot in a clay dish called a “cazuela,” which adds to its rustic charm. Gambas al Ajillo is a common feature in celebrations and gatherings. It emphasizes the Spanish value of enjoying good food in good company. Whether served as a tapa or a main course, it remains a testament to Spain’s vibrant culinary heritage and love for simple, yet flavorful food.
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Spanish Garlic Shrimp Scampi Gambas Al Ajillo
Ingredients
Instructions
Prepare the Shrimp:
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Pat the shrimp dry with paper towels. Season them lightly with salt.
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In a large skillet or sauté pan, heat the olive oil over medium heat until it's shimmering but not smoking.
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Add the sliced garlic to the oil and cook, stirring frequently, until the garlic is golden brown and fragrant, about 1-2 minutes. Be careful not to let the garlic burn.
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If using, crumble the dried red chili peppers into the pan and stir to combine with the garlic and oil.
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Increase the heat to medium-high and add the shrimp to the pan in a single layer. Cook the shrimp, turning occasionally, until they turn pink and opaque, about 2-3 minutes per side.
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Once the shrimp are cooked through, add the dry sherry or white wine to the pan, along with the paprika. Stir to coat the shrimp in the sauce, and cook for another minute to let the flavors meld together.
Garnish and Serve:
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Remove the pan from the heat and sprinkle the chopped parsley over the shrimp. Serve the gambas al ajillo hot, with lemon wedges on the side and crusty bread to soak up the delicious garlic-infused oil.
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Your homemade Gambas al Ajillo is ready! ¡Buen provecho!
