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 for Gambal al Ajillo 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.
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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 (below) 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.
Serving Size 1
Amount Per ServingCalories 258 Total Fat 20g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 12g Cholesterol 202mg Sodium 255mg Carbohydrates 1.2g Fiber 1g Sugar 1g Protein 21g
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