What’s Cooking: Gambas al Ajillo
I had another dinner party at my house during Easter weekend, and you know what that means!
I love cooking Spanish food for my guests. Our friends Melissa and her husband Johnni were visiting from Spain. I worked with Melissa many years ago on a media development project in Senegal, and we have stayed in touch with her ever since. Melissa and Johnni are both natives of Valencia, the home of another favorite dish paella.
I thought it would be cool to showcase my Spanish cooking skills with this simple shrimp, olive oil, and garlic dish, which is also a native food to Southern Spain. As usual, it went over well with my guests and here is the recipe.
Gambas al Ajillo (Garlic Shrimp)
- 1 pound of large raw shrimp
- ¼ cup olive oil
- ¼ cup unsalted butter
- ¼ cup fresh lemon juice
- 4-6 garlic cloves, minced
- 1 teaspoon Spanish smoked paprika (or any other paprika)
- ½ teaspoon red pepper flakes (or to taste)
- salt
- pepper
- chopped parsley for garnish (optional)
Directions:
- Add butter, olive oil, garlic and red pepper flakes to a saute pan and heat over medium heat.
- Saute for about 1 minute or until garlic becomes fragrant, being careful not to burn it.
- Add the paprika, lemon juice, and shrimp and saute for 2-3 minutes, until shrimp are pink and cooked through.
- Season with salt and pepper, and pour shrimp and oil into the serving dish. Top with parsley if desired and serve with crusty bread for dipping or on top of cooked Calasparra or any white rice. I like to also mix in sauteed vegetables.