Simple and delicious, this classic Spanish dish is perfect for casual summer entertaining.
We also got to visit La Boqueria, the famous market in Barcelona that's every foodie's dream. But probably my favorite memory from the trip is of the late night strolls down La Rambla in Barcelona enjoying a wide variety of tapas, or small plates, at casual eateries. Gambas Al Ajillo, or Garlic Shrimp, is one of the most common tapas dishes in Spain and it also happens to be one of my favorites.
It’s a simple dish that uses just a few ingredients but is packed with so much flavor. Fresh shrimp are sautéed in olive oil that is infused with garlic and chilies. The dish is traditionally cooked in cazuelas, earthenware dishes that are placed directly on the grill. A cast-iron skillet works just as well.
Because this dish only uses a few ingredients, you want to make sure you’re using the best quality seafood. So I decided to turn to Sizzlefish. If you haven’t heard of Sizzlefish, they are a wonderful company with a simple mission- to offer direct delivery of top quality fish to customers so that they can reap all of its amazing health benefits. They provide seafood from the best-quality fisheries, packaged into individual portions. It’s all delivered right to your door, ready to be turned into easy, healthy, delicious meals. I used their Wild Caught Gulf Shrimp, which came in the Paleo Prime package, and were already peeled and deveined- a great time-saver!
This dish is packed with beneficial nutrients as well as flavor. Olive oil provides heart healthy monounsaturated fats and the shrimp add plenty of protein, iron, Vitamin B12 and omega-3 fatty acids. Be sure to serve this dish with lots of crusty bread to soak up the delicious, garlicky sauce. For an authentic Spanish experience, serve it with Pan con Tomate or Tomato Bread, which will be featured in my next post.
Spanish Garlic Shrimp (Gambas Al Ajillo)
Makes 4 servings
1/3 cup olive oil
4 cloves garlic, finely chopped
¼ teaspoon chili flakes
1 pound large shrimp, peeled and deveined
1 teaspoon sweet Spanish paprika
¼ teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons dry sherry
1 ½ tablespoons fresh lemon juice
2 tablespoons chopped parsley
Pour the oil into a large sauté pan and add the garlic and chili flakes. Turn the heat up to medium high. As the pan heats up, the oil will slowly get infused with the flavor of the garlic and chili (do not let the garlic brown). Once the oil is hot and the garlic is fragrant, add the shrimp to the pan. Season them with the paprika, salt and pepper. Cook the shrimp about 2 minutes, until they just turn pink, stirring often. Add the sherry and lemon juice and cook another 2-3 minutes until the liquid is reduced and shrimp are cooked. Sprinkle the parsley on top. Serve with crusty bread for soaking up all of the delicious sauce.
One serving: Calories 250; Fat 17.9g (Sat 2.6g); Protein 15.8g; Carb 3.4g; Fiber 0.4g; Sodium 834mg
Disclaimer: I received free product from Sizzlefish to review for this post but I was not financially compensated in any way. All opinions expressed are entirely my own.