Gambas al Ajillo Recipe
Learn how to create gambas al ajillo, a classic Iberian shrimp dish, at home with just a few simple ingredients,
Ingredients
- 10 frozen shrimp 16/20 count (heads on)
- 1 teaspoon table salt (for shrimp brine)
- 2 teaspoons corn starch
- 8 cloves garlic
- ¼ cup olive oil
- ¼ cup white wine (dry)
- ½ teaspoon Spanish smoked paprika (pimenton)
- 1 small thai bird chili or piri-piri pepper (to taste)
- 4 sprigs parsley (and leaves)
Instructions
- Defrost shrimp by soaking them in cold tap water for 30 minutes.
- Twist the heads off the shrimp.
- Using kitchen shears, peel the shrimp by cutting along the backs. Devein them.
- Sprinkle the shrimp with the cornstarch and mix thoroughly. Wash the cornstarch off of the shrimp.
- Pour 1 cup of water in a small bowl. Add the salt and stir thoroughly. Add the shrimp and let stand for 15 minutes.
- Meanwhile, peel and coarsely mince the garlic.
- Finely mince the chili pepper.
- Chop the parsley - medium coarse.
- Heat a 10-inch pan over medium-high heat.
- Once the pan is heated, add olive oil.
- Once the olive oil is heated (it should be shimmering), add garlic and chili pepper
- Once the garlic is brown, add white wine.
- Once the white wine evaporates and the mixture thickens, add smoked paprika.
- Add shrimp. Cook about 1 1/2 minutes on both sides until shrimp are opaque and firm.
- Add parsley and stir.
- Serve in a medium bowl. Garnish with parsley leaves.
Notes
- You can reserve the shrimp shells and heads for later use.
- Serve with toasted baguette slices.
Nutrition
Calories: 335kcalCarbohydrates: 9gProtein: 8gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 0.01gCholesterol: 63mgSodium: 1453mgPotassium: 221mgFiber: 1gSugar: 2gVitamin A: 720IUVitamin C: 39mgCalcium: 60mgIron: 1mg
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