Shrimp al ajillo is a classic tapa from the Spanish Mediterranean coast, where small shrimp are cooked identically to prawns but with greater delicacy. Chili pepper and garlic confit in oil create an irresistible broth for dipping bread. It is essential in the taverns of Malaga and Almeria.
Mediterranean
Garlic shrimp with chilli
Garlic shrimp with chilli, paprika, sherry vinegar and parsley.
- Spain
- MAIN COURSES
- Light
- High protein
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 310 kcal
- Protein 28 g
- Fiber 0.5 g
- Carbohydrates 3 g
- Fat 20 g
- Sodium 580 mg
Story behind the dish
Preparation
Garlic shrimp with chilli is a preparation from Spain with easy difficulty. Reserve about 16 minutes in total (10 for mise en place and preparation, 6 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh peeled shrimp.
- Have ready: 8 finely sliced cloves of garlic.
- Have ready: 3 chopped dried chillies.
- Have ready: 120 ml of extra virgin olive oil.
- Have ready: 1 tablespoon of sweet paprika.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat oil in a clay pot over medium heat; poach garlic
Heat oil in a clay pot over medium heat; Sauté garlic, chilli and bay leaf for 3 minutes.
-
Raise the heat to maximum; add shrimp and sauté 1-2 minutes per…
Raise the heat to maximum; add shrimp and sauté 1-2 minutes per side. Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing.
Work in batches if skillet is full; too much load generates steam and cooks instead of sautéing
-
Remove from heat; Add paprika and sherry vinegar, stirring quickly.
Remove from heat; Add paprika and sherry vinegar, stirring quickly.
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Sprinkle generously with parsley and flaked sea salt
Sprinkle generously with parsley and flaked sea salt. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve immediately in the casserole with the smoking oil.
Serve immediately in the casserole with the smoking oil.
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Serve with glass bread to dip in garlic oil.
Accompany with glass bread to dip in the garlic oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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