D'Open Kitchen

COOKING FOR THE SOUL

Gambas al Ajillo

Name: Gambas al Ajillo
Prep time: 10 min
Cook time: 10 min
Ingredients: 500 gm large shrimp peeled and deveined; Kosher salt; 5 tbsp extra virgin olive oil; 10 garlic cloves (chopped); 3 teaspoon red pepper flakes (start with less if you don't want it too spicy); 3 teaspoon paprika; 6 tbsp dry sherry or dry white wine (optional); ½ lemon (juice); 1.5 cup fresh parsley (chopped)

Recipe by

Trish yee

Elevate your taste buds with the captivating flavors of Spain through our Gambas al Ajillo recipe. Translating to "Garlic Shrimp," this dish is a tantalizing blend of succulent shrimp, sizzling garlic, and a pinch of red pepper flakes for a subtle kick. The shrimps are sautéed to perfection in fragrant olive oil until they're delicately seared and infused with the rich essence of garlic.

With every bite, you'll experience the marriage of textures and tastes—the tender shrimp mingling with the bold garlic notes and the gentle heat from the pepper flakes. Served with a slice of crusty bread to mop up the flavorful juices, Gambas al Ajillo captures the essence of Spanish tapas culture in one exquisite dish. Indulge in the simplicity of quality ingredients and the artistry of minimalistic cooking, and let the robust flavors transport you to the heart of Spain's culinary tradition.

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Prep Time 10

Cook Time 10

Course Appetizer

Cuisine Spanish

Servings People

Ingredients

500 gm large shrimp peeled and deveined
Kosher salt
5 tbsp extra virgin olive oil
10 garlic cloves chopped
3 teaspoon red pepper flakes start with less if you don't want it too spicy
3 teaspoon paprika
6 tbsp dry sherry or dry white wine optional
½ lemon juice
1.5 cup fresh parsley chopped

Instructions

Pat the shrimp dry and season with kosher salt. Set aside for now.
Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).
Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.
Stir in sherry, lemon juice and parsley.
Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.