Gambas al Ajillo

Plump shrimp sizzling in a garlic and chili infused olive oil. The flesh is firm and juicy, while the garlic is lightly golden and crisp.

• Prep time: 15 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 529
• Protein: 34 g
• Carbs: 2 g
• Fat: 39 g

Ingredients

• 600 g Wild shrimp ( peeled )
• 6 piece Garlic ( sliced )
• 150 ml Extra virgin olive oil
• 1 piece Hot chili pepper ( sliced )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 tsp Smoked paprika optional
• 50 ml Sherry wine

Instructions

1. Preparation of elements

   Peel the shrimp, keeping the tail for presentation. Slice the garlic into thin, even slices. Seed the chili and cut into small rings. Finely chop the flat-leaf parsley.

2. Infusing the oil

   In a frying pan or terracotta dish, pour the olive oil. Add the garlic and chili while cold. Heat gently: the garlic should start to dance in the oil and turn golden without ever browning.

3. Searing and deglazing

   Increase the heat and toss the shrimp into the boiling oil. As soon as they start to turn pink, pour in the Sherry wine to deglaze and add depth. Let the alcohol evaporate for 30 seconds until the shrimp curl up.

4. Finishing

   Remove from heat. Immediately sprinkle with smoked paprika, fleur de sel, and chopped parsley. Mix briefly and serve while the oil is still sizzling.

Chef's tips

• Do not let the garlic turn brown, it will become bitter and ruin the oil.
• Use high-quality olive oil, as it makes up the sauce of the dish.

Storage

Eat immediately. Reheated shrimp become rubbery.