gambas al ajillo

Cooking shrimp sous vide allows you to infuse them with flavor. In this recipe, we use the flavor profile of the Spanish tapas standby, gambas al ajillo.

Sous Vide Shrimp With Garlic, Sherry, And Smoked Paprika Recipe

shrimp (about 700 grams) (see note)

Kosher salt

baking soda

(90 milliliters) extra-virgin olive oil

garlic,

sweet smoked Spanish paprika (about 6 grams)

bay leaves

(45 milliliters) sherry

(6 milliliters) sherry vinegar

(30 grams) butter

Crusty bread,

Sous Vide Shrimp With Garlic, Sherry, and Smoked Paprika Recipe

Set your sous vide water bath to desired temperature according to the chart above.

In a large bowl, toss shrimp with 1/2 teaspoon kosher salt and the baking soda. Set aside.

Heat olive oil and garlic in a large skillet over medium-low heat. Cook, stirring, until garlic sizzles and softens but is not browned, about 3 minutes. Add paprika and bay leaves and cook, stirring, until fragrant, about 30 seconds. Add sherry and sherry vinegar, increase heat to high, and cook until the liquid is reduced and sauce starts to emulsify, about 2 minutes. Remove from heat and stir in butter. Season to taste with salt. Let cool about 5 minutes.

Place shrimp in a heavy duty zipper-lock bag or a vacuum bag. Pour in oil/garlic mixture. Remove all air from bag using the water displacement method or a vacuum sealer. Press shrimp into a single layer.

Add bagged shrimp to preheated water bath and cook for at least 15 minutes and up to 1 hour (the texture should show very little variation within this time frame).

Pour cooked shrimp and sauce into a warm bowl and serve. Alternatively, preheat a cast iron skillet over high heat until a bead of water dropped in sizzles immediately. Place on a trivet and pour in the shrimp/oil mixture. Serve immediately, passing bread for sopping up the extra sauce.

In just 10 minutes, you can make this easy gambas al ajillo recipe with extra juicy shrimp swimming in a garlicy olive oil sauce. Just add your favorite crusty bread to dunk in the sauce!

Gambas al Ajillo (Spanish Garlic Shrimp Recipe)

shrimp

extra virgin olive oil

garlic cloves, (chopped)

red pepper flakes ((start

paprika

dry sherry

½ lemon

parsley

Pat the shrimp dry and season with kosher salt. Set aside for now.

Heat the extra virgin olive oil over medium heat until shimmering but not smoking. Add the garlic and red pepper flakes. Cook over medium heat up to 60 seconds or until the garlic gains some color (be careful not to burn it).

Add the shrimp and paprika. Cook briefly, tossing regularly, and watching that the flesh turns opaque with a pearly pink color (about 3 minutes or so; this will depend on the size of the shrimp). Remove the pan from the heat.

Stir in sherry, lemon juice and parsley.

Transfer the shrimp and sauce to a serving bowl. Serve with your favorite crusty bread.

From the dusty central plains to the islands plopped in the azure waters of the Mediterranean, you’ll find the delicious aroma of Gambas al ajillo (Garlic shrimp) wafting from all regions of Spain. This recipe is quick and super easy to make and can be made in around 15 minutes. Best of all doesn’t require any special equipment or fancy ingredients! Get your skillets ready, let’s make Spain&#039;s famous tapas dish, gambas al ajillo!

Gambas al ajillo (Spanish Garlic shrimp)

raw shrimp

garlic cloves

onion

sweet Spanish paprika

dried chili flakes (add more if you

100 ml extra virgin olive oil

shot (60 ml fine sherry wine)

parsley (optional for garnish)

lemon (half of the zest)

salt

prepare shrimp

Peel the shrimp completely, without the shells and heads, and season lightly with a pinch of salt. Soak in chilled water for 10 minutes.

prepare garlic

Remove the shrimp from the water and set them aside. Meanwhile, peel the garlic and cut it into thin slices.

fry onions and garlic

In the skillet, set to medium heat, add half of the olive oil, and once hot add the finely chopped onion. Cook the onion until golden, then add the sliced garlic. Cook for around 3-4 minutes or until the garlic starts to golden slightly.

fry shrimp

Add the remaining oil and give it a minute to heat up. Add all of the shrimp and cook for around 3 minutes on each side or until golden.

add sherry and lemon

Once you flip the shrimp, add the sherry and a little lemon zest and stir occasionally to allow the shrimp to collect with the garlic and spices.

add chili (optional)

Add the chili, and toasted paprika, and stir through. Cook for another minute.

simmer lightly

Once everything has slightly browned, remove from the heat and sprinkle with some fresh parsley.

To serve:

serving instructions

Either serve in small clay pots or just serve the skillet on a wooden chopping board. Always serve this dish with a mountain of fresh bread!

https://player.vimeo.com/video/710328843?h=a95e370826

Gambas al ajillo (Garlic shrimp) is a favorite tapas in Spain. It’s full of flavor and can be made in around 15 minutes! Serves tapas for 4 people

Garlic shrimp - Gambas al ajillo

A quick and easy tapa (appetizer) that is perfect to dunk a piece of bread into.

Garlic Shrimp (Gambas al Ajillo)

oz's shrimp

olive oil

Tablespoons white wine

garlic (peeled and sliced)

parsley (minced)

Salt

Serve bread

Add the olive oil, wine, and garlic into the cazuela (or skillet if you don’t own a cazuela) and heat over medium heat to simmer.

Add in the shrimp, stir until the shrimp is cooked through and turns pink.

Add a pinch of salt and garnish with the fresh parsley.

Serve sizzling hot with some crusty bread to soak up that delicious sauce

How does a sizzling platter of garlicky, seafoody goodness sound? Grab some crusty bread for sopping and whip up this famous Spanish tapa, Gambas al Ajillo in your very own kitchen!

Gambas al Ajillo (Spanish Garlic Shrimp)

lbs shrimp

garlic

flat leaf parsley, chopped

tsp red chili flakes

lemon

Pat dry the shrimp and season with kosher...

Pat dry the shrimp and season with kosher salt.

Slice the garlic thinly. Chop the parsley.

Add sliced garlic and extra virgin olive oil...

Add sliced garlic and extra virgin olive oil in a skillet and cook on low to medium heat, stirring occasionally till they start caramelizing at the edges, about 5-7 minutes.

Bring the heat to medium high and add...

Bring the heat to medium high and add in shrimp. Sauté till pink, about 3-4 minutes. Season with red chili flakes and kosher salt (Remember you had marinated shrimp in salt in the beginning, though you may want some more salt for the sauce). Give it a toss for a minute.

Stir in dry sherry and chopped parsley and...

Stir in dry sherry and chopped parsley and lemon zest. Cook for a couple of minutes. Taste and adjust for seasoning.

Serve immediately bubbling hot along with some lemon...

Serve immediately bubbling hot along with some lemon wedges and crusty bread.

Przepis ten miał narodzić się w Madrycie za sprawą kuchni kreolskiej, gdzie czosnek był jednym z najczęściej używanych składników. Krewetki nie cieszyły się początkowo dużą popularnością, ale to właśnie dzięki temu daniu zaczęto je stosować także w innych hiszpańskich potrawach. Dziś jest jednym z najpopularniejszych tapas od Madrytu po Andaluzję.Do Gambas al ajillo najlepiej wykorzystać świeże krewetki i użyć dobrej jakości oliwy z oliwek z pierwszego tłoczenia extra - sprawdzi się tutaj odmiana Picual lub Hojiblanca, ponieważ lepiej znoszą wysokie temperatury, a także doskonale kontrastują ze smakiem krewetek.

Przepis na Gambas a ajillo - czyli krewetki w sosie z czosnku i chili

250 g krewetek surowych

ząbki czosnku

szt świeża ostra papryczka chili

ml oliwy z oliwek extra virgen

szczypta soli

gałązka świeżej pietruszki (opcjonalnie)

Oczyszczamy krewetki z pancerzy, pozostawiając jedynie ogonek. Następnie nacinamy grzbiet krewetki krótkim nożem 4-5 mm w głąb i wyciągamy przy jego pomocy jelito.

Na patelnię wlewamy oliwę z oliwek i rozgrzewamy.

Ząbki czosnku obieramy, po czym wraz z chilli kroimy w plasterki i wrzucamy na patelnię.

Dodajemy obrane wcześniej krewetki i smażymy przez 1,5 minuty z każdej strony. Doprawiamy solą.

Wykładamy na talerz lub do miseczki, obficie polewając krewetki powstałym sosem.

Serwujemy na gorąco, posypując świeżo posiekaną natką pietruszki.

Gambas al ajillo is a beloved Spanish tapas of succulent shrimp tossed in a garlicky lemon sherry sauce and finished with parsley. This easy dish comes together in about 20 minutes or less.

Gambas al Ajillo (Easy Spanish Garlic Shrimp)

smoked paprika

Diamond Crystal Kosher salt

hot red pepper flakes

(180 milliliters) extra virgin olive oil

garlic (sliced)

(60 milliliters) dry sherry

(30 milliliters) lemon juice

Italian parsley

salt and pepper (to taste)

Pat the shrimp very dry then add to a bowl and mix with salt, baking soda, smoked paprika, and hot red pepper flakes.  Let sit for 10 minutes.

For the shrimp

Meanwhile, heat a fry pan to medium-low heat with the extra virgin olive and garlic.  Cook for 7-10 minutes or until the garlic is a nutty golden.

Increase the heat to medium-high and add the shrimp.  Cook the shrimp for 1 minutes per side.

Add the sherry and cook for another 1-2 minutes or until the shrimp are cooked through.  Remove the pan from the heat and mix in the lemon juice and parsley. Taste test and season with salt and pepper if required.  Serve immediately with crusty bread.  Enjoy!

For the Gambas al Ajillo

This was incredible! I added sun-dried tomatoes to the pan after the garlic was finished cooking.  Served over rice, it was delicious.

Made your gambas al ajillo last night and it was a huge hit with my family.  So quick, easy and delicious with layers of flavor. Served it with some semolina bread to sop up the yummy sauce along with green beans with lemon and garlic. :-)  I'm laughing cause I used a total of 12 cloves of garlic between those two dishes!  The house smelled amazing once that sherry hit the pan!  Thank you, Jim and Tara, for another stellar recipe that will go into our monthly dinner rotation.

Took me exactly 2 days to make your Shrimp recipe (Gambas al Ajillo) after reading the recipe and viewing the video on YouTube. So good!! The crusty bread dunk in the sauce, maybe better than the shrimp!! 🌿

A joy to prepare. And wow, this was soooo gooood! I had two servings :) You were spot-on about having enough bread for that amazing sauce. I'm making this again next week!

https://www.youtube.com/watch?v=oyWqBlpj5ZQ

This is episode 2 of the 15-minute meal series.  Watch episode 1: https://youtu.be/3B5D7Ay3K8c

Hedley & Bennet Apron:  https://amzn.to/4hgBeqR
Tramontina Stainless Steel 12" Fry Pan: https://amzn.to/3kFMTD7
Made-in Stainless Steel 12" Fry Pan: https://amzn.to/4gXNEmy
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
RSVP International Wood Salt Box: https://amzn.to/46bSWqJ

SUPPORT ON PATREON (FULL MEAL VIDEOS!):
https://www.patreon.com/sipandfeast
FOLLOW US ON INSTAGRAM:
https://www.instagram.com/sipandfeast/
MY AMAZON STORE (This is an affiliate link) 
https://www.amazon.com/shop/sipandfeast

****PRINT RECIPEs WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/gambas-al-ajillo-spanish-garlic-shrimp/
https://www.sipandfeast.com/shrimp-arrabbiata/
https://www.sipandfeast.com/lemon-garlic-shrimp-pasta/

INGREDIENTS
GAMBAS AL AJILLO
For the shrimp
1 pound (454g) colossal shrimp cleaned, shells removed, and deveined – size 12-15ct
1/4 teaspoon baking soda
1 teaspoon smoked paprika
1/2 teaspoon Diamond Crystal Kosher salt
1 teaspoon crushed hot red pepper flakes
For the Gambas al Ajillo
3/4 cup (180ml) extra virgin olive oil
10 cloves garlic sliced
1/4 cup (60ml) dry sherry
2 tablespoons (30ml) lemon juice
1/3 cup minced flat-leaf Italian parsley
salt and pepper to taste

SHRIMP ARRABBIATA
For the shrimp
1 1/2 pounds (680g) extra large shrimp
3 tablespoons (45ml) extra virgin olive oil divided
1/2 teaspoon baking soda
1 teaspoon crushed hot red pepper flakes
3/4 teaspoon Diamond Crystal kosher salt
Completing the dish
3 tablespoons (45ml) extra virgin olive oil
15 cloves garlic chopped
2 large hot cherry peppers seeds and stems removed, chopped
1 28-ounce can plum tomatoes hand crushed
1 tablespoon (15ml) cherry pepper vinegar
1/2 teaspoon dried oregano
3 tablespoons minced Italian flat-leaf parsley

LEMON GARLIC SHRIMP PASTA
For brining the shrimp
1 pound (454g) large shrimp 21/25 count
1/2 teaspoon baking soda
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon Diamond Crystal Kosher salt
Remaining ingredients
1/2 pound (227g) spaghetti
4 tablespoons (60ml) extra virgin olive oil
6 cloves garlic sliced
2 cups (480ml) reserved pasta water will most likely not need all of it
4 tablespoons (56g) unsalted butter
1 large lemon zested and juiced
1/4 cup minced flat-leaf Italian parsley
salt and pepper to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

Top 7 gambas al ajillo recipes from across the web

The most viewed gambas al ajillo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sous Vide Shrimp With Garlic, Sherr...

Gambas al Ajillo (Spanish Garlic Sh...

Gambas al ajillo (Spanish Garlic sh...

Garlic Shrimp (Gambas al Ajillo)

Gambas al Ajillo (Spanish Garlic Sh...

Przepis na Gambas a ajillo - czyli ...

Gambas al Ajillo (Easy Spanish Garl...

Top 7 gambas al ajillo recipes from across the web

The most viewed gambas al ajillo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sous Vide Shrimp With Garlic, Sherr...

Gambas al Ajillo (Spanish Garlic Sh...

Gambas al ajillo (Spanish Garlic sh...

Garlic Shrimp (Gambas al Ajillo)

Gambas al Ajillo (Spanish Garlic Sh...

Przepis na Gambas a ajillo - czyli ...

Gambas al Ajillo (Easy Spanish Garl...

The most viewed gambas al ajillo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine