Gambas al ajillo
Spanish garlic shrimp sizzled in golden olive oil with chile and smoked paprika, served with crusty bread for mopping up every drop of garlicky oil.
- Prep
- 6 min
- Cook
- 7 min
- Serves
- 4
- Per serve
- 490 kcal
Ingredients
Method
Pat the shrimp very dry with paper towels and toss with the salt. Slice the garlic, chop the parsley and slice the baguette.
Put the olive oil, garlic and red pepper flakes in a 10-inch skillet or shallow flameproof dish and set over medium-low heat. Cook gently until the garlic is sizzling and just turning pale gold. Don't let it brown or it turns bitter.
Turn the heat to medium-high, add the shrimp in a single layer and cook until pink underneath.
Flip the shrimp, sprinkle in the smoked paprika and add the sherry (it will sizzle). Cook until the shrimp are pink all over, curled and opaque in the center.
Take off the heat, scatter with the parsley and serve straight from the pan while the oil is still bubbling, with lemon wedges and the bread for dipping.
Tips
- Cook the garlic low and slow at the start: that infused oil is the whole point, so it should be fragrant and golden, never brown.
- If your shrimp are frozen, thaw them in a colander under cold running water for 5 to 10 minutes before you start (it isn't counted in the 20), then dry well so they don't spit.
- Most plain baguettes are dairy-free, but some contain milk or butter, so check the label if it matters.
