Gambas al Ajillo: How to Make this Delicious Spanish Tapa

Gambas al ajillo or garlic shrimp was probably one of the best tapas we had while in Spain. It was on nearly every tapas menu and for good reason because it is super delicious.

As I learned from my travels, there are a few staples in Spanish cuisine; olive oil, bread, and garlic being a few. This recipe checks all of those boxes and then some. Add some spice and some shrimp and I am sold!

My version is spicier than the Spanish version. Maybe it is a surprise to you but Spanish food is not spicy. Much to my dismay…the spiciest it gets is with paprika. You would think that since Christopher Columbus set out from Spain in search of spices, they might have something spicier, but no. I guess his voyage for resources, spices, and opiates was a fallacy – just like his name and nationality (ahem – Cristoforo Columbo from Genoa, Italy).

But I digress… try my gambas al ajillo recipe for the perfect appetizer. Or, if you want to try this in the Greek version (with cheese), try my shrimp saganaki!

Serves 2 as a meal, 4 as an appetizer.

Suggested Wine Pairing:

Try this with a delicious and dry Spanish Rioja to balance out the spice. Or better yet, Sangria!

Ingredients:

1 pound of shrimp, peeled and deveined

1/2 onion, sliced

1 quart of grape tomatoes, halved

1/4 cup olive oil – this would be a great time to used that garlic infused oil

4 cloves of garlic, minced

4 cloves roasted or garlic confit

Juice of 1/2 lemon

2 red chilis, minced – also a great time to use the ones you roasted with your garlic confit

1 teaspoon of paprika

Garlic bread, to serve

1/4 cup parsley, chopped, for the pretty

Instructions:

1. In a skillet over medium high heat, heat the olive oil. Add the onions and cook for about 5 minutes.
2. Add the grape tomatoes and salt and pepper. Reduce the heat to medium and cook for another 5 minutes until the tomatoes mash easily with the back of a spoon.
3. Add the garlic and chilis and cook for another minute or so before adding the shrimp, paprika, more salt and pepper, and the lemon juice.
4. Sauté until the shrimp is cooked through, about 5 minutes.
5. Top with the parsley and serve with garlic bread and of course, wine.