Entree: Spain – Gambas al ajillo (Garlic shrimp)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

- 1 lb (454 g) large shrimp, peeled and deveined, tails on
- 1/3 cup (80 ml) extra-virgin olive oil
- 6 large garlic cloves, thinly sliced
- 2 small dried chile de árbol or 1 tsp (2 g) crushed red pepper flakes
- 1/2 tsp (2.5 g) smoked paprika (pimentón), sweet or mild
- 2 tbsp (30 ml) dry sherry or 2 tbsp (30 ml) dry white wine
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1/2 tsp (3 g) fine sea salt, or to taste
- Freshly ground black pepper, to taste
- Lemon wedges for serving
- Crusty bread for serving

Instructions

1. Pat the shrimp dry with paper towels and season lightly with 1/4 tsp (1.5 g) salt and a few grinds of black pepper.
2. Heat a medium sauté pan or cazuela over medium heat. Add the olive oil and warm until shimmering but not smoking.
3. Add the sliced garlic and dried chiles to the oil and cook gently, stirring, until the garlic is pale golden and aromatic, about 1–1 1/2 minutes; take care not to burn the garlic.
4. Stir in the smoked paprika briefly, then add the shrimp in a single layer and increase heat to medium-high.
5. Sauté the shrimp 1–2 minutes per side until they turn opaque and just firm; timing will vary with size—do not overcook.
6. Pour in the sherry or wine and let it bubble for 20–30 seconds, scraping any fond from the pan. Taste and adjust seasoning with remaining salt if needed.
7. Remove from heat, stir in the chopped parsley, and transfer to a warmed serving dish; serve immediately with lemon wedges and crusty bread to mop up the garlicky oil.