Gambas al Ajillo (Spanish Garlic Shrimp)
Gambas al ajillo, the Spanish garlic shrimp that sizzles away in olive oil. Dried peperoncino adds a gentle kick, while cherry tomatoes and broccoli bring color. Dip crusty baguette into the garlicky, shrimp-infused oil — irresistible! A super-easy dish that's perfect with wine.
Ingredients
Main
- Shrimp300 g
- Garlic1 head
- Olive oil150 ml
- Peperoncino (dried chili)3
- Cherry tomatoes6
- Blanched broccolia little
- Dried parsleya little
Seasoning
- Salt0.5 tsp
- Peppera little
- Mirin1 tsp
Directions
- 1
Season the shrimp with salt, pepper, and mirin, and let it marinate for about 5 minutes.
- 2
Halve the cherry tomatoes.
- 3
Slice the garlic into thick pieces.
- 4
Pour olive oil into a pan, heat over medium, and fry the garlic; once it's half-cooked, add the peperoncino.
- 5
Add the marinated shrimp, and when it turns red, season with salt and pepper.
- 6
Once the shrimp is cooked, add the cherry tomatoes and blanched broccoli and cook briefly.
- 7
Transfer to a preheated cast-iron pan (or serve as is), sprinkle with parsley, and it's done.
Tips
Keep the heat at medium so the garlic doesn't burn, and watch for oil splatter when adding the shrimp. Cook the tomatoes and broccoli only briefly, and don't overcook the shrimp — finish as soon as it turns red, or it gets tough.