Gambas al Ajillo Recipes-Choose from 5 versions

[Gambas al Ajillo]

Gambas al Ajillo is a popular Spanish dish that typically consists of shrimp cooked in a garlic and olive oil sauce. The dish is believed to have originated in the Andalusia region of Spain, and is often served as a tapa, or small plate, in Spanish restaurants and bars.

To make Gambas al Ajillo, shrimp is typically cleaned, peeled, and deveined before being cooked in a mixture of olive oil and garlic. The dish is often seasoned with salt and black pepper, and may also be garnished with lemon juice, chopped parsley, or cherry tomatoes for added flavor and visual appeal.

Gambas al Ajillo is a simple yet flavorful dish that is often enjoyed as an appetizer or small plate, and is typically served with bread, potatoes, or other side dishes. The dish is a popular choice among both locals and tourists in Spain, and can be found in many different variations throughout the country.

 

 

[1] Jamie Oliver's Gambas al Ajillo Recipe

- Ingredients

• 2 cloves of garlic, finely sliced
• 1 red chili, finely sliced
• 1 teaspoon smoked paprika
• 500g raw peeled king prawns
• olive oil
• sea salt and black pepper
• 1 lemon, juiced
• crusty bread, to serve

- Directions

1. In a large frying pan, heat a generous amount of olive oil over medium-high heat.
2. Add the sliced garlic, red chili, and smoked paprika to the pan and cook until fragrant.
3. Add the peeled raw prawns to the pan and cook for 2-3 minutes on each side until they are pink and tender.
4. Season the prawns with salt and black pepper to taste, then squeeze the lemon juice over the top.
5. Serve the prawns hot with plenty of crusty bread on the side to mop up the flavorful garlic and oil sauce.

 

[2] José Ramón Andrés Puerta's Gambas al Ajillo Recipe

- Ingredients

• 1.5 liters of chicken broth
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 pound large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1 tablespoon chopped parsley
• Crusty bread, for serving

- Directions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, about 1 minute.
3. Increase the heat to medium-high and add the shrimp to the skillet.
4. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 3 minutes.
5. Season the shrimp with salt and black pepper to taste, and sprinkle with chopped parsley.
6. Serve the shrimp hot, with plenty of crusty bread on the side.

 

[3] Emeril Lagasse's Gambas al Ajillo Recipe

- Ingredients

• 1/2 cup olive oil
• 6 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon smoked paprika
• 1 pound large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

- Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, red pepper flakes, and smoked paprika to the skillet and cook, stirring, until the garlic is golden brown, about 1-2 minutes.
3. Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are pink and cooked through, about 3-4 minutes.
4. Season the shrimp with salt and black pepper to taste.
5. Add the white wine and lemon juice to the skillet and cook until the liquid has reduced slightly, about 1-2 minutes.
6. Sprinkle the chopped parsley over the shrimp and serve hot with lemon wedges on the side.

 

[4] Rick Bayless's Gambas al Ajillo Recipe

- Ingredients

• 1/4 cup olive oil
• 8 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 pound large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 1/4 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley

- Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic, red pepper flakes, cumin, and smoked paprika to the skillet and cook, stirring, until the garlic is golden brown, about 1-2 minutes.
3. Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are pink and cooked through, about 3-4 minutes.
4. Season the shrimp with salt and black pepper to taste.
5. Add the white wine and lemon juice to the skillet and cook until the liquid has reduced slightly, about 1-2 minutes.
6. Sprinkle the chopped parsley over the shrimp and serve hot.

 

[5] Ina Garten's Gambas al Ajillo Recipe

- Ingredients

• 1/2 cup olive oil
• 2 tablespoons minced garlic (about 8 cloves)
• 1/2 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound large shrimp, peeled and deveined

- Directions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the garlic and red pepper flakes to the skillet and cook until the garlic is fragrant and golden brown, about 1-2 minutes.
3. Add the parsley, lemon zest, lemon juice, salt, and black pepper to the skillet and stir to combine.
4. Add the shrimp to the skillet and cook, stirring occasionally, until the shrimp are pink and cooked through, about 3-4 minutes.
5. Serve the shrimp hot with plenty of crusty bread on the side.