Gambas al Ajillo (Spanish Garlic Shrimp)
Published July 29, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ pounds large shrimp, peeled and deveined (about 20)
Salt and black pepper
½ cup extra-virgin olive oil
8 or more large garlic cloves, thinly sliced lengthwise
4 small dry red peppers, such as chile de árbol, or ½ teaspoon red-pepper flakes
¼ cup white wine
½ cup chopped parsley
Nutritional analysis per serving (4 servings)
4 grams carbs; 274 milligrams cholesterol; 413 calories; 20 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 28 grams fat; 1 gram fiber; 530 milligrams sodium; 35 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse shrimp with cold water and pat dry. Season with salt and pepper on both sides.
- Step 2
Heat oil in a wide skillet over medium-high. When oil is wavy, add garlic, hot pepper and a pinch of salt, and turn heat to medium. Let garlic simmer gently without browning, stirring occasionally, for 2 or 3 minutes.
- Step 3
Turn heat to high. Add shrimp to pan in one layer, without crowding, and cook for 1 minute. Add wine and let it evaporate, about 2 minutes. Turn shrimp over and cook just until firm and pink, 1 to 2 minutes more. Stir in parsley and transfer shrimp to a serving platter or individual bowls. Pour sauce over and serve immediately.
Private Notes
Comments
I start the garlic and peppers in a cold pan with the oil. This allows the essential oils from the garlic to permeate the oil and minimizes the opportunity to burn the garlic. I love this with wedges of lemon on the side for a hit of acid. Great recipe.
Very low heat, let it cook very slowly, that way garlic never burns and the dish gets all the flavor. And move it while cooking sometimes so shrimp dont get stick . This is one of the most popular "tapas" in Spain (Im from there). And we use a dry red pepper called "guindilla"
Not bad for an easy dinner. But, this is a quick, Americanized version. The heat at medium, then hot, will likely burn the garlic. We marinate the shrimp in minced garlic, s&p, & some smoked sweet paprika (Pimentón). Make the oil first with smashed garlic cloves, hot chili, and shrimp shells in the oil. I always save shells in the freezer. Cook that low for 10-15 min. Strain, return & increase heat a bit. Add 4 sliced cloves garlic, shrimp, then chopped parsley, and 1-2 Tbl dry sherry (Jerez).
I have never seen this dish prepared with wine and I do not deem it an improvement.
Followed Monica's advice to start with a cold pan and used Phillip's suggestion to add the shells. Great depth of flavor and a luscious sauce. Served over farro with a side of fresh sliced cucumbers and tomato.
Use a cayenne pepper (guindilla) and don't add black pepper. The step with the wine can also be avoided. The smaller the shrimp the better!