Gambas al Ajillo: A Simple Yet Exquisite Recipe

Gambas al Ajillo, or garlic shrimp, is a classic Spanish tapas dish that's incredibly easy to make yet bursting with flavour. Its simplicity belies its deliciousness – juicy shrimp swimming in a fragrant bath of garlic, olive oil, and chili flakes. This recipe will guide you through creating this culinary masterpiece, ensuring your gambas al ajillo is restaurant-quality.

Ingredients You'll Need:

• 1 pound large shrimp, peeled and deveined (leave tails on for presentation)
• 1/2 cup extra virgin olive oil (high-quality oil makes a big difference!)
• 10-12 cloves garlic, thinly sliced (or more, to taste!)
• 1-2 red chili flakes (or more, depending on your spice preference)
• 1/4 cup dry sherry (optional, but adds depth of flavor)
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• Lemon wedges for serving (optional)

Step-by-Step Instructions:

1. Prepare the Shrimp:

Begin by ensuring your shrimp are thoroughly cleaned, peeled, and deveined. Leaving the tails on is a nice touch for presentation. Pat them dry with paper towels to remove excess moisture. This helps them brown better in the pan.

2. Infuse the Garlic:

In a large skillet or frying pan, heat the olive oil over medium heat. Don't rush this step! Gently add the thinly sliced garlic and cook, stirring frequently, until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as this will impart a bitter taste. This process of slowly infusing the oil with garlic flavor is crucial for authentic Gambas al Ajillo.

3. Add the Chili Flakes:

Once the garlic is fragrant, add the red chili flakes. Stir gently and cook for another 30 seconds, allowing the chili to release its heat into the oil. Adjust the amount of chili flakes to suit your spice preference.

4. Sizzle the Shrimp:

Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and cooked through. Don't overcrowd the pan; you may need to cook the shrimp in batches to ensure even cooking.

5. Add Sherry (Optional):**

If using sherry, add it to the pan once the shrimp are cooked. Let it simmer for a minute or two, allowing the alcohol to evaporate and the flavors to meld.

6. Finish and Serve:

Stir in the chopped fresh parsley and season generously with salt and freshly ground black pepper. Remove from the heat immediately to prevent overcooking the shrimp. Serve immediately, garnished with lemon wedges if desired. Enjoy your delicious Gambas al Ajillo!

Tips for the Perfect Gambas al Ajillo:

• Use high-quality olive oil: The flavor of the olive oil significantly impacts the overall taste.
• Don't overcrowd the pan: Cooking the shrimp in batches ensures even cooking and browning.
• Don't overcook the shrimp: Overcooked shrimp become tough and rubbery.
• Adjust the spice level: Add more or less chili flakes to suit your preference.
• Serve immediately: Gambas al Ajillo is best enjoyed fresh off the pan.

Serving Suggestions:

Gambas al Ajillo is traditionally served as tapas, but it's also delicious as a starter or light main course. Serve with crusty bread for dipping into the flavorful garlic oil. A simple green salad or some patatas bravas make excellent accompaniments.

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