Gambas al Ajillo is a popular Spanish shrimp in garlic tapa.
Traditionally Gambas al Ajillo are served in a Spanish terracotta dish called a cazuela de barro.
This is a classic Gambas al Ajillo recipe. Don't forget the sliced pieces of crusty bread for dipping in the garlic when all the shrimp are gone.
- 1 lb Large Frozen Shrimp (21-25 count) - thawed, peeled, and deveined
- 2 Small Cayenne Peppers
- 1/4 Cup Dry White Wine
- 2 tsp Parsley, Chopped
- 4 Cloves Garlic, Finely Sliced
- Sea Salt to Taste
- Extra Virgin Olive Oil
Cover the bottom of a frying pan with olive oil and slowly heat along with the garlic and cayenne peppers. Cook until garlic starts to turn golden.
Add the shrimp and turn the heat to high, sauté 1-2 minutes. Once everything starts to sizzle, add the wine. Simmer for about a minute until the shrimp are cooked through.
Remove from the heat and divide into four servings. Sprinkle with sea salt and parsley. Serve with crusty bread.