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 Ajillo
- 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
- 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.