gambas al ajillo
Gambas Al Ajillo or garlic shrimp is a popular tapa all throughout Spain.  Nothing more than shrimp, red chili pepper, oil and garlic.  Since fresh shrimp is not on the menu in Iowa, a splash of lemon and a couple tablespoons of parsley liven this tapita up.
In Spain, Gambas Al Ajillo are cooked in earthenware, a cazuela.  The oil is heated up and the shrimp sear in the cazuela.  The tapa is then brought out in the same dish that it was cooked in allowing the shrimp to continue to cook, sizzle and stay hot!Gambas Al AjilloIngredients:

  • 6 tbls Extra Virgin Olive Oil
  • 4-6 cloves garlic, sliced
  • 1 red chili pepper, cut in 2 pieces, seeds removed
  • 1lb medium shrimp
  • 3 tbls lemon juice
  • Salt
  • 2 tbls dried parsley

In a cazuela or cast iron skillet, heat the oil, garlic, and chili pepper.  When the garlic just begins to turn golden, add the shrimp and cook over high heat, about 3 minutes, stirring constantly.  Add the lemon juice and sprinkle with salt and parsley.  Serve immediately, preferably in the same dish.

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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