Gambas Al Ajillo (shrimp in garlic sauce) was one of our favorite dishes while traveling in Spain. It was served as one of many selections of tapas, or small plates, served in restaurants and designed to be shared with friends. The smell of garlic filled the air when waiters rushed by with sizzling plates of shrimp. The aroma almost always coaxed us to add them to our order. The recipe varies depending on the region. For example, in Seville they are prepared with a favorite local sherry, Manzanilla. Other areas favor brandy or sweep paprika, different types of hot peppers (or none) and fresh lemon juice. Our version is a simple, basic recipe that can be adapted as you please. Try it along with a few of our other tapas recipes along with a nice pitcher of sangria and a plate of meat and aged cheese and some crusty bread. It’s perfect for date night at home or a dinner party with friends and family.
- 3 tbsp olive oil
- 3 tbsp butter
- ¾ lb. medium shrimp , shelled and cleaned
- 4 cloves garlic, sliced
- 2 tbsp dry white wine
- 1/4 tsp dried red chili pepper flakes
- salt & pepper, to taste
- minced parsley, as a garnish
- lemon wedges, as a garnish
- crusty white bread slices or rolls, for serving
- Heat the oil and butter in a saute pan over medium heat
- Add the shrimp and garlic.
- Cook the shrimp for about 1 1/2 minutes on each side, until they are cooked through, making sure that the garlic does not burn.
- Add the white wine and continue to simmer for 1 minute
- Transfer to a serving dish and season lightly with salt and pepper and sprinkle with parsley.
- Serve immediately with crusty white bread to soak up the sauce.
Serve them as part of our Tapas Party Menu!