Gambas al Ajillo
Pane-bistecca
Gambas al Ajillo are very simple and quick garlic shrimp. They are an indispensable part of Spanish cuisine.
This quick dish is a classic tapa that is served very often in Spain. Shrimp are readily available, as Spain is a country with coastlines. Here, too, there are many ways to cook them. They are often served swimming in olive oil sauce, which is good, but not really super healthy.
Mine are not quite as oily, but they do contain a lot of garlic. I served them with chili oil for those who like it really hot.
This tapas dish is also part of Volkermampft’s culinary world tour, which is traveling to Spain this month.
This quick dish is a classic tapa that is served very often in Spain. Shrimp are readily available, as Spain is a country with coastlines. Here, too, there are many ways to cook them. They are often served swimming in olive oil sauce, which is good, but not really super healthy.
Mine are not quite as oily, but they do contain a lot of garlic. I served them with chili oil for those who like it really hot.
This tapas dish is also part of Volkermampft’s culinary world tour, which is traveling to Spain this month.
Ingredients
Approx. 20 medium-sized fresh shrimp
Chili
Salt and Pepper
Paprika
1 whole garlic bulb, chopped
Olive Oil
Instructions
1
Step 1
Peel the shrimp but leave the tails on. Then remove the black vein from the top!
2
Step 2
Heat a little olive oil in a shallow pan and briefly fry the chopped garlic.
3
Step 3
Then add the shrimp and season. Fry briefly on both sides until they are a nice pinkish-red color.
4
Step 4
Serve immediately. Aioli goes well with this dish!
Notes
More Tapas Recipes
- Britta von Brittas Kochbuch mit Polbo á feira o Pulpo a la gallega – Tintenfisch auf galicische Art
- Friederike von Fliederbaum mit Ofenkürbis mit roten Zwiebeln und schwarzen Oliven
- Wilma von Pane-Bistecca mit Gazpacho Andaluz und Geroestete Oliven mit wuerzigen Brotbroeseln und Spanische Sardinen auf Tomatensauce und Spanische Brot Kroketten und Patatas Bravas con Chorizo und Gambas al Ajillo und Croquetas Españolas
- Petra aka Cascabel von Chili und Ciabatta mit Leche frita – gebackene Puddingwürfel und Truchas a la Navarra – Forellen nach Art von Navarra
- Jenny von Jenny is baking mit Blätterteigtaschen mit Kürbismarmelade hojaldre de cabello de angel
- Regina von Bistroglobal mit Polverones
- Simone von zimtkringel mit Empanada gallega
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Ein echter Klassiker, den ich mir immer bestelle, wenn’s um Tapas geht!
Wir auch!! Gut wohnen wir in einem ehemaligen Spanischen Gebiet.
LG Wilma
Klassiker! Die gehören zum Tapas-Abend einfach dazu!
Liebe Grüße
Britta
Finde ich auch!
LG Wilma