Gambas al Ajillo

Spanish Tapas · Party Food

Gambas al Ajillo

15 minEasyServes 2Spice: Medium (adjustable)

Ingredients

shrimp200g (0.44 lb)Any store
garlic6 clovesAny store
baguetteas neededAny store
parsleya small amountAny store

Sauce

olive oil1/2 cupAny store
dried red chili (peperoncino)2Any store
salta pinchAny store
7 to buy
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Steps

1

Peel and devein the shrimp, then season with salt.

~5 min

2

Thinly slice the garlic.

~3 min

3

Add olive oil, garlic, and dried chili to a pan and cook over low heat until the garlic becomes fragrant.

~4 min

Why: Slow cooking over low heat infuses the oil with garlic flavor without burning it.

Watch out: Cooking over high heat burns the garlic quickly and turns it bitter — keep it on low heat.

4

Add the shrimp and cook over medium heat for 2–3 minutes.

~3 min

5

Season with salt, sprinkle with parsley, and serve with baguette.

~1 min

Tips

  • —

    The garlic-infused olive oil is the star — be sure to dip your baguette in it.

  • —

    Pair with white wine for full Spanish tapas vibes.

  • —

    Scallops or mushrooms work well in place of shrimp.

Storage

Best eaten right away; leftovers keep refrigerated 1 day and are great tossed into pasta.