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Gambas al Ajillo (Garlic Shrimp)

Gambas al ajillo (garlic shrimp) is a popular Spanish dish found principally in the south and center of Spain. The primary ingredients consist of shrimp, garlic and olive oil but there are many variations. It's often served in Spain's tapas bars as an appetizer. However, this dish is so popular that it's occasionally offered as an entrée.

Source and licence

"Gambas al Ajillo (Garlic Shrimp)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Gambas_al_Ajillo_(Garlic_Shrimp), revision 4533840), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Gambas_al_Ajillo_(Garlic_Shrimp)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4533840

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.
  2. Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).
  3. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.
  4. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.