There is a certain poetic justice in knowing that one of the most popular, luxurious, and seemingly fancy tapas in the world is incredibly easy to make. It really don’t get much simpler than Gambas al ajillo, shrimp (prawns) with garlic. And yet this humble garlic shrimp recipe certainly doesn’t taste very humble.
Given the ingredients and preparation method it would be very tempting to toss Gambas al ajillo with a bit of pasta to make a main course dinner dish, or to add some stock, and maybe some vegetables to create an intensely flavorful soup. Resist that temptation. Gambas al ajillo is a tapa. Simple. Straightforward. It’s the perfect drinking snack. Here are some reasons why:
- The sweet, plump shrimp are a welcomed and satisfying protein, and perhaps the main reason that this tapa seems so luxurious. They satiate your hunger in a way carb-heavy tapas simply cannot.
- You initially go in for the shrimp, but you come back for the sauce. Quickly you realize that the shrimp is really just a sauce delivery system. Unctuous, rich, intensely garlicky, with a subtle spicy kick from hot peppers. It’s large and in charge. When the shrimp are consumed you’ll want to be sure to sop up all of that caramelized garlic sauce with a piece of bread, the corner of your necktie, a cocktail napkin, whatever absorbent item within arm’s reach that can be used to squeeze this nectar into your mouth.
About this Simple Garlic Shrimp Recipe
Don’t tell anyone, but this garlic shrimp recipe is so easy to make that it’s almost laughable. Can you peel shrimp, chop garlic, and saute stuff in a skillet? Then you can make this tapa. Do you have a ten year old in the house? Then you can have the ten year old make this tapa. It’s really that easy.
The key to this garlic shrimp recipe is the garlic. Use lots of it. Cook it in extra virgin olive oil long enough to begin to caramelize (being careful not to burn it of course). Add some hot pepper of some sort. I use a mix of crushed hot red pepper and smoked Spanish paprika in mine. I’m a sucker for smoke. But use whatever you like. The hot pepper punch is important too. Some black pepper helps to highlight that hot pepper flavor too.
Then you just thrown in the shrimp and saute a few minutes until its cooked through. You all know by now that this happens fast, as in under five minutes. Don’t overcook the shrimp, because that’s a culinary crime resulting in an expensive plate of rubber bands.
Garnish it with some parsley and you’re good to go. It’s not traditional, but chopped fresh cilantro would go well here too.
One final note is to remember that you don’t want to serve tapa (singular). You want to serve tapas (plural). So don’t just make this garlic shrimp recipe. Make at least one or two other tapas as well. Need some inspiration? Try these sauteed baby artichokes, or the classic tortilla de patatas (Spanish Tortilla). I just happen to have recipes for these. Isn’t that handy? Of course there are lots and lots of other tapas to try as well. You have the Google, so the sky is the limit!
Happy tapas party season!
- ¼ Cup Extra Virgin Olive Oil
- 6 Cloves Garlic, coarsely chopped
- ½ Teaspoon Smoked Spanish Paprika
- 1 Teaspoon Crushed Red Pepper Flakes
- 1 Pound Shrimp, peeled and deveined
- Kosher Salt and Freshly Ground Pepper to taste
- 2 Tablespoons Chopped Fresh Parsley
- Saute the garlic in the olive oil in a skillet over medium heat for a few minutes.
- Add all remaining ingredients except the parsley. Saute until shrimp is pink and cooked through, about five minutes.
- Divide shrimp among four plates, topping with parsley.
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