Spanish Garlic Shrimp (Gambas al Ajillo) – Food Wishes

Spanish Garlic Shrimp (Gambas al Ajillo) – Food Wishes

October 17, 2019 100 By William Morgan


hello this is chef john from food wishes
comm with spanish garlic shrimp that’s
right this amazing dish ranks at or near
the top of many of my favorite recipe
lists like favorite Spanish recipes and
favorite garlic recipes and favorite
fast recipes and of course favorite
shrimp recipes I mean this even makes my
list of favorite recipes to put on
multiple lists and if you’ve had this
before you know exactly why and if you
haven’t you really need to keep watching
so with that let’s go ahead and get
started and the first thing we’re gonna
need is one pound of frozen shrimp oh
yeah as you probably heard me say in the
past frozen shrimp is almost always a
better choice than fresh shrimp which is
not really fresh shrimp but simply
frozen shrimp that’s been thawed and put
in the case and I’m gonna explain that
in more detail in the blog post along
with my preferred methods for thein but
anyway we’ll go ahead and thaw and
carefully drain one pound of shrimp and
then once that’s been accomplished what
we need to do is peel these which is
going to be pretty easy if you’re buying
this style that comes split and not just
split these have been split and deveined
so all we need to do is peel off the
rest of the show being careful not to
tear off that last little piece of tail
meat and I know it’s just a tiny little
extra bit of meat but this looks much
better once it’s cooked if you don’t rip
that end off and I should mention if you
are buying shrimp that are not split
into vein like these I’ll provide a link
in the post to show you how to do this
from scratch and of course we shouldn’t
be putting these clean ones back in a
strainer but rather we should add these
to a mixing bowl and then what we’ll do
once our shrimp have been prepped is
simply transfer those into the fridge
while we pull together the rest of the
ingredients which is not going to take
long because there’s only a couple of
them with the most important of those
being some freshly sliced garlic so
we’re not chopping we’re not mincing
we’re gonna take a small sharp knife and
just slice across like this and please
do not be a hero when this gets too
small to slice safely just simply tip it
over on its side and continue slicing
like that and some people freak out if
these has started to germinate and
there’s a little spot of green in the
center which is kind of happening here
and if you want to remove that part go
ahead but it doesn’t really bother me
unless it’s dark dark green and really
sprouting
but anyway we’ll go ahead and slice up
three or four cloves of garlic and then
above and beyond that in our shrimp
we’re also going to need some freshly
chopped parsley as well as some extra
virgin olive oil preferably something
from Spain and then last but not least a
couple tablespoons of sherry wine and of
course you’re gonna want to use
something very nice from Spain but if
you can’t find that just use something
very cheap from America as it really
does not matter in this recipe as long
as it’s the dry sherry not a sweet
dessert sherry and then what we’re gonna
want to do before we head to the stove
is season this shrimp up with some
kosher salt as well as and this is
totally optional I’m gonna toss in a
spoon of hot smoked Spanish paprika or
as I refer to it the bacon of spices and
once that’s in we’ll go ahead and give
this a mix to coat and by the way I
don’t think this is in the original
recipe so like I said it is optional and
you’ll have to decide whether to use it
or not
I mean you are after all the NiO of your
Gambas al ajillo but I do recommend it
so I’m definitely gonna add it to this
matrix and for me not only does that add
some nice Heat but that little bit of
subtle smokiness really I think works
beautifully with the sauce and then once
that’s set we can head to the stove
where we have a pan set over medium heat
and we’ll go ahead and toss in our
sliced garlic along with our Spanish
olive oil
sure that might look like too much oil
but it’s not it’s barely enough all
right I’m not sure if you got the memo
yet but it’s okay to eat fats turns out
it’s the carbs that are bad Oh which
reminds me you want to make sure you
toast some bread before this recipe is
done but anyway what we’re gonna do is
cook this garlic in this oil over medium
heat until it just barely starts to turn
golden all right we don’t really want a
lot of color on this but we do want it
to soften up a little bit and we want
that oil to be fully infused with that
garlic flavor and generally what I’m
looking for is that those thinner slices
just start to take out a little bit of
color and also as you may notice some of
the garlic will actually stick to your
tongs that’s another indication it’s
starting to caramelize and what we have
to do immediately when we see that is
add our shrimp in otherwise our garlic’s
gonna overcook so we’ll go ahead and
carefully add our shrimp and also turn
our heat up to high because of course
all these chilled meats gonna cool our
pan down
and what we’ll do over high heat for
about two minutes let’s keep these
moving continually with our tongs until
they curl up but are still undercooked
which like I said is literally only
going to take two minutes and then what
we’ll do once your shrimp are looking a
little something like this is go ahead
and dump in our sherry which really
shouldn’t flame up but be careful anyway
and then what we’ll do once our wine is
in is simply cook this for another
minute stirring pretty much continually
until our sauce comes up to a boil and
our shrimp are cooked through and if
everything goes according to plan – you
look a little something like this and
believe it or not that’s it once our
sauce is boiling and our shrimp is
cooked through we will turn off the heat
toss in some freshly chopped parsley
stir this all together with a spoon
another than checking for seasoning
we’re pretty much ready to serve this up
and possibly a Spanish cazuela
that we’ve lined with some toasted bread
and we’ll go ahead and pile those shrimp
up and of course spoon over plenty of
that truly amazing sauce and once I had
served that up I decided to finish off a
little bit of cayenne as well as a
little extra parsley over the top except
you know what I kind of overdid it and
it sort of made the surface of the
shrimp look kind of dry so I decided to
fix that by spooning over a little more
sauce and as you’re plating this up
you’re gonna be thinking there is no way
this can taste is amazing as it smells
and then it does I mean first of all
just these beautiful sweet shrimp
cloaked in that intensely garlicky olive
oil just that is worth the price of
admission
but then when you add in the way the
heat and a little bit of smoke from the
paprika plays off that subtle sweetness
from the sherry it is just nothing short
of fantastic I’m not sure how they say
oMG in Spanish but if I knew I would
have said it here and if you think the
shrimp’s good just wait until you taste
that sauce soaked bread because that
bite right there is otherworldly just
mind-blowing ly delicious but anyway
that’s it
my take on Spanish garlic shrimp one of
my all-time favorite things a server to
tapas party and if you’re not familiar
tapas is simply what the Spanish call
small bites of food serve with drinks
and they actually have an old saying
that there ain’t no party like a tapas
part
because the tapas party don’t stop until
you run out of the garlic shrimp it
actually sounds a lot better in Spanish
but anyway because of everything I’ve
just said and because of everything
you’ve just seen I really do hope you
give this a try soon so head over to
food wishes comm for all the ingredient
amounts of more info as usual and as
always enjoy
you