Gambas Al Ajillo

Do you want an easy unique appetizer? Let’s make popular Gambas al Ajillo or Spanish Garlic Shrimp. It is a classic tapas dish in Spain. It consists of succulent shrimp with a spicy and garlicky sauce. Perfect with some crusty bread!

Gambas al Ajillo is one of the Spanish tapas dishes. What is a tapas dish?

Tapas is popular as one of the riches of Spanish culinary culture. Spanish people have a habit of enjoying light snacks while enjoying drinks with colleagues, friends, and partners.

Tapas is the plural form of tapa or tapear in Spanish and is not a type of food. Tapas has a long history in Spain. There are various versions of history. It same as many regions in Spain themselves which have culinary characteristics in each region.

One of the most popular stories claims that, in the 13th century, King Alfonso X of Castille discovered that, while he was recovering from illness, he could eat and drink only small amounts. So, tapas menus like this are now available in the form of small bites. Another version mentions a habit brought by King Alfonso X when he took a small portion of food with a glass of wine between main meals.

Another story also says tapa is a snack for farmworkers that they eat between breakfast and lunchtime. They serve the wine using ceramic jugs and then covered with bread filled with ham or cheese so that flies do not directly enter the wine jugs. Tapa literally means to close. This culture of eating a small portion of food is known as tapas.

Tapas is actually intended as a snack when drinking wine or beer. So it’s no wonder that Spaniards generally go to tapas bars just before lunch or before dinner.

There are two types of tapas; cold and hot tapas. Cold tapas are usually found in southern or coastal areas. In colder areas, hot tapas is more popular. Typical tapas dishes are cutlets, cheese, pickles, olives, croquettes, omelets, and a variety of seafood.

Some common terms for tapas dishes

There are several terms regarding this tapas, here are some of the meanings of the terms tapas that I have summarized:

• Allioli – Garlic mayo, no matter how the ‘traditional Catalan’ waiter tells you it is
• Albóndigas – Meatballs
• Aceitunas – Olives
• Bacalao – Cod
• Boquerones – Anchovies
• Berenjenas – Eggplant / Eggplant
• Calamares – Fried squid rings.
• Caracoles – Snails
• Cazón – Dogfish, usually fried.
• Chorizo ​​- Hot sausage
• Gambas – Shrimp, often fried in garlic (al ajillo)
• Gazpacho – often curiously described as a cold soup, but perhaps more accurately described as a liquid salad
• Jamón Serrano / Iberico – cured ham. National obsession. The Melon con Jamon Serrano isn’t a typo – it’s actually melon and ham.
• Lomo – Pork loin
• Merluza – Hake
• Migas – Fried breadcrumbs
• Morcilla – black pudding
• Paella – Erm, paella. Read more about Paella in Spain
• Pan con Tomate – Bread topped with tomatoes, oil, and garlic. The most typical Catalan dish, simple but delicious. Can be eaten alone or with cold meats and cheese.
• Pisto – A stew of tomatoes, chilies, eggplant, and zucchini
• Pulpo – octopus
• Salchichón – Sausage or salami
• Tortilla – Omelet with potatoes and onions.

Meanwhile, I thought of making this when I watched an Indonesian film set in Spain.

The film tells about the love affair between Mahesa and Alana. They fell in love at first sight when they met in Barcelona. The conflict in this film is Danu (Alana’s boyfriend). He cares for his girlfriend through luxury items. But, he is very possessive and cheeky. It makes Alana unhappy. The conflict is Mahesa really loves Alana, while Danu feels Alana is his.

Oops, I became discussing the film. But, I don’t highlight the love story of Mahesa and Alana. I highlight the Spanish culture and food in the film. The food is so unique and mouth-watering.

I find out a variety of traditional foods in Spain. One of the common traditional Spanish foods is tapas. Tapas are indeed many forms and choices as I mentioned above. But for this time I will make Gambas Al Ajjillo which is simple and fast to cook. Are you interested in making it too? Let’s try and eat it together at home.

The Ingredients of Gambas Al Ajillo

• Large Shrimp peeled except the tail and deveined – I recommend using high-quality jumbo prawns or shrimps for this recipe. Shrimp will usually shrink when in the cooking process. If you don’t have large shrimp, you can use small shrimp. However, the smaller the shrimp, the faster they go from raw to cooked.
• Garlic thinly sliced – I slice this garlic so it doesn’t mask the flavor from the sauce. Also, chopped garlic will burn easily. This preparation leaves room for the sweet, salty taste of the shrimp. And when you cook it, use only medium heat and watch the garlic change color considerably but be careful not to burn it (you don’t want the sauce to taste bitter).
• Extra Virgin Olive Oil – The other key component to the flavor of this dish is the olive oil. I like using extra virgin olive oil. The flavor really matters here, and you should only warm up the olive oil over medium heat; you’re not looking to cook it too much.
• Seasoning – I use chicken broth, black pepper, sea salt, and chili powder. You can adjust this seasoning based on your taste.
• Lemon juice – the citrus from the lemon juice adds flavor and brightens the sauce.
• Chopped Parsley – it is for garnish.
• Baguette and Butter – perfect additional crush for the garlic shrimp.

How to Make Gambas Al Ajillo

Slice baguette diagonally about ½ inch thick.

Spread butter on both sides. Toast in the pan over medium heat for 10 minutes total. Flip halfway.

Thinly slice the garlic.

Heat olive oil and garlic in a skillet over low heat. Cook until garlic is turned golden around the edges, about 2-4 minutes.

Add shrimp and cook for 2 minutes until the shrimp starting to curl but still undercook. Then flip the shrimp and cook for about 1 minute.

Pour chicken broth then add sea salt, black pepper, and chili powder to your taste. Then, add lemon juice.

Roughly chopped parsley and add it into gambas.

Stirring continuously until boil and the shrimp is cook about 1 minute.

Gambas Al Ajillo is ready to serve. Enjoy with toasted baguette bread.

Recipe Notes :

• Make sure that in sauteing the garlic, use a low heat and not too long to prevent the garlic from burning. Enough until the garlic becomes fragrant.
• Burning the garlic will make the oil bitter, which will change the taste
• This recipe calls for shells, but if desired, you can peel the shrimp before cooking. If so, consider not wearing the tail, as this will make the dish more interesting and easier to grab the prawns with your fingers.
• If you are using frozen shrimp, rinse them under cold water and pat dry. Allow longer cooking times for shrimp that aren’t completely thawed, and be sure to cook them thoroughly.

Let me know if this recipe work by giving your feedback to rate, comment, and share. Also, you can follow our blog, Pinterest, and Instagram for the up-to-date menu. Thank you for supporting us. Let’s be cooking’s friend!

Hungry more for some light seafood dishes?

• Tuna Melt Bruschetta
• Chicken and Shrimp Dumplings 4 Ways
• Grilled Squid Hotdog Skewer