Garlic is a staple item in Spanish cooking and in this dish it is a key ingredient. It has long been hailed as a wonder herb in folk medicine. According to the World’s Healthiest Foods, garlic offers: anti-inflammatory compounds, anti-bacterial and anti-viral properties, as well as heart healthy benefits.
Shrimp with garlic, or gambas al ajillo, ranks high on my list of favorite Spanish tapas, along with tortilla de patata and champiñones al ajillo. In Spain, when you order a dish of shrimp with garlic it’s served with the head and the shell still intact. A common response from many squeamish Americans is, “Agh! Its eyes are there.” And I’ve heard more than one person say. “It’s looking at me.” Don’t worry. The instructions for the following recipe is prepared with the head and the shell removed. Give it a try. Not only is this dish flavorful, it’s also very easy to prepare.
Prep time: 5 minutes
Cooking time: 5 minutes
Servings: 4 to 6 as an appetizer
1 pound raw shrimp, peeled (25-30 per pound),
4-5 cloves garlic
¼ teaspoon red pepper flakes
3 tablespoons olive oil
1 tablespoon parsley, chopped
1) Heat the oil over a medium-high flame in a 10 to 12 inch frying pan. Add the garlic to the pan oil and cook until the garlic turns a white color, about 1 to 2 minutes.
2) Add the red pepper flakes. Stir for 20 seconds and then add the shrimp. When the bottom side of the shrimp turns white and appears cooked, flip the shrimp over and cook 1 more minute. Place the lid on the pan, turn off the heat and let the shrimp to sit 2 to 3 more minutes.
3) Place the shrimp on serving and garnish with parsley.