Gambas Al Ajillo
Who can say no to garlic shrimp? Do as the Spanish do and Gambas Al Ajillo at your next tapas party! Serve while entertaining or as a side dish for dinner any time. Season with chili flakes for your desired spiciness and serve with your favourite Spanish drink! See below for pairing options.Ingredients
Serves 4 - 6
1 tsp (5 ml) Spanish smoked paprika
¼ tsp (1 ml) salt
¼ tsp (1 ml) pepper
1 lb (450 g) fresh or frozen prawns, peeled and deveined
¼ cup (60 ml) olive oil
4 cloves garlic, thinly sliced
⅛ tsp (a pinch) red pepper chili flakes (optional)
2 tbsp (30 ml) fino sherry
¼ cup (60 ml) chopped fresh parsley, for garnish
sliced baguette, to serve (optional)
Instructions
- In a small bowl, mix paprika, salt and pepper.
- In a medium bowl, combine spice mix with prawns. Set aside.
- In a large skillet over medium heat, heat olive oil and garlic until garlic changes colour slightly and oil is infused and shimmering, about 1 minute. Increase heat to medium-high and add prawns without crowding skillet (you may need to work in batches). Fry on 1 side, then add chili flakes, if desired, and turn prawns over to fry other side for 30 seconds. Add sherry and continue frying for about another 30 seconds.
- Transfer prawns to a serving dish along with garlic and juices from skillet and garnish with chopped parsley. Serve with sliced baguette.