Garlic Shrimp "Gambas al Ajillo"
Votes: 8
Time: 30 min.
Complexity: easily
Servings: 4 servings as an appetizer
Complexity: easily
Servings: 4 servings as an appetizer
To prepare gambas al ajillo, Spaniards typically use a dish called a "cazuela"—this is the most traditional method. A cazuela is a clay mold that can be used either on a gas burner or in the oven. Be sure to let it cool before washing, otherwise it can crack due to the rapid temperature change. A deep-frying pan can be used in this recipe instead of a cazuela, but transfer the ingredients to a prettier, warmed platter before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g peeled fresh white shrimp
- 1 cup olive oil
- 1 large clove of garlic, peeled and sliced
- 1 large dried hot chili pepper, thinly sliced with seeds
- A pinch of salt
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Cooking the dish according to the recipe:
- Place the cazuela over medium heat. Pour in the olive oil. When it's hot (steam will begin to rise from the surface, but be careful not to overheat the oil or it will go rancid), add the garlic. Sauté until golden, about 1-2 minutes. Add the chili and let it sit for a minute.
- Turn off the heat as soon as the garlic begins to brown. (If the garlic turns brown, you've overcooked it and will have to start over.)
Add peeled shrimp and let sit for 2 minutes. Add a pinch of salt. Serve with fresh bread.
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