The Famous Spanish Garlic Shrimp — Spain on a Fork
Same-dish video from the recipe creator. The article's revised measurements or adaptations may differ from the video; no video or thumbnail file copied.
Official cooking video · Spain on a Fork (Albert Bevia) · YOUTUBESpanish Garlicky Gambas al Ajillo (Stock Variation)
Four tapas-size portions inspired by Albert Bevia's Madrid-style shrimp, garlic and chilies simmered in olive oil; this adaptation substitutes 85ml unsalted vegetable stock for the original white wine.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
If frozen, thaw 15 shrimp completely in the refrigerator; briefly rinse and pat thoroughly dry with paper towels.
- 02
Thinly slice eight garlic cloves; ready four dried chilies and 85ml stock, and chop about 2 tbsp parsley.
- 03
Season the shrimp evenly with 1/4 tsp salt and 1/4 tsp black pepper.
- 04
Heat a broad pan over medium, add about 80–85ml olive oil, and after 2 minutes add garlic and chilies. Cook about 2 minutes more until garlic turns pale gold.
- 05
Add shrimp in one uncrowded layer, cook about 1 1/2–2 minutes, and turn them over.
- 06
Slowly pour 85ml stock along the pan edge to avoid splashing; simmer about 2 more minutes. Cook until all shrimp are pearly and opaque, extending time if needed.
- 07
Turn off the heat and sprinkle over 2 tbsp chopped parsley. Serve immediately in four small tapas portions, optionally with baguette.
Before you cook
Shrimp contains crustacean shellfish; optional baguette contains wheat. Check stock labels for other allergens. Separate and clean raw-shrimp tools; cook until the shrimp is pearly and opaque. Avoid burns when adding stock to hot oil. Refrigerate leftovers within two hours and use within 1–2 days as a conservative quality rule, reheating to 74°C.
Allergens: crustacean shellfish (shrimp), wheat (optional baguette), possible celery/soy/wheat in commercial stock; check label
Image & source credits
These illustrations stand in for food photos.
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