Gambas al Ajillo (Sizzling Garlic Shrimp with Sherry and Chili)

Steps

1. Step 1

   Pat the shrimp very dry with paper towels (wet shrimp steam instead of sizzle) and toss them with 1/2 tsp of the salt. Slice the bread and set it on the table.

   10 min

   • 1 lb large shrimp
   • 1/2 tsp salt
   • 1 crusty baguette or rustic loaf, sliced
2. Step 2

   Put the olive oil, sliced garlic and broken chilies in a 10-inch skillet (cast iron or a Spanish earthenware cazuela is ideal) and set it over medium heat. Cook, swirling now and then, until the garlic is fragrant and just turning pale gold at the edges, 3 to 4 minutes. Don't let it brown — pull the pan off the heat early if it's coloring fast.

   4 min

   • 1/2 cup extra-virgin olive oil
   • 8 cloves garlic
   • 2 dried red chilies (guindilla or árbol), broken in half, seeds shaken out
3. Step 3

   Stir in the paprika, then raise the heat to medium-high and add the shrimp in a single layer. Cook without stirring for 1 minute, then turn each one and cook 1 to 2 minutes more, until pink and just opaque in the center.

   3 min

   • 1 lb large shrimp
   • 1/4 tsp sweet paprika
4. Step 4

   Pour in the sherry and let it bubble hard for about 1 minute, scraping the pan, until the sharp alcohol smell is gone and the oil looks glossy.

   1 min

   • 1/4 cup dry sherry (fino or manzanilla)
5. Step 5

   Off the heat, stir in the parsley and the remaining 1/4 tsp salt. Taste a shrimp and add more salt if it needs it. Bring the pan straight to the table, still sizzling, with lemon wedges and the bread for mopping up the garlic oil.

   • 1/4 tsp salt
   • 3 tbsp flat-leaf parsley
   • 1 lemon, cut into wedges
   • 1 crusty baguette or rustic loaf, sliced

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026