Quick and versatile. The two main reasons this shrimp dish is used in so many ways, all year long. Oh, and did I mention how delicious it is?
You can add it to pasta, serve it on bruscetta, over a crunchy romaine salad, etc. As a tapa, this dish is perfect because it goes a long way. One shrimp on a skewer or on a slice of bread and voila!
Gambas Al Ajillo
Author: Liz Bokisch
Recipe type: Tapa
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Ingredients
- 1 lb raw shrimp (raw, unpeeled, preferably with head & tail on)
- 1 head of garlic
- 1 dried hot red pepper (whole)
- ½ lemon
- Extra virgin Olive oil (about 4 Tbsp)
- Salt
- Parsley (loosely chopped)
Instructions
- Rinse and drain the shrimp.
- Peel and slice the garlic into thin pieces.
- Heat the olive oil in a frying pan to low heat, add the sliced garlic and stir.
- Before the garlic is golden, add the shrimp and the whole pepper and stir constantly for 4 minutes until shrimp is pink.
- Pour the shrimp and olive oil garlic mixture onto a platter and sprinkle with chopped parsley.
- Squeeze half a lemon on top.
- Remove the whole chili pepper, or allow to be served just for looks!
- Serve immediately with crusty French bread to soak up the juices!
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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