With tender, spicy shrimp, a buttery wine sauce, fresh lemon juice and lots of sliced garlic, these gambas al ajillo make both a delicious starter and an effortlessly tasty dinner. Because gambas recipes cook so quickly, this beloved Spanish tapa is ready in less than 20 minutes. Take a sip of sangria and create a tapas platter by serving these gambas al ajillo with other tasty bites like roasted potatoes with garlic aioli, Spanish omelet, chorizo, Manchego cheese, toasted almonds, olive bread and some simple roasted vegetables. Don’t forget to finish the meal with some crunchy churros. You can also serve the prawns over buttered noodles and sautéed asparagus for a dinner ready in less than 30 minutes!
How are shrimps deveined?
Many grocery stores sell peeled and deveined shrimp with the tail. For an impeccable recipe, look for ready-made shrimp! If you can’t find them, rinse the shrimp in cold water. Remove the shell and make a small incision along the back curve of the shrimp, where you will probably see a dark vein. Rinse the vein or wipe it with a paper towel. Dry the shrimp before browning, otherwise they may splatter in the pan and not get that nice golden pink color.
YIELDS: 6 – 8 serving(s)
PREP TIME : 5 mins
TOTAL TIME: 15 mins
Ingredients :
- 2 lb. jumbo shrimp (21 to 25 count), peeled and deveined, tails on
- 2 tbsp. olive oil, divided
- 1 1/2 tsp. Creole seasoning
- 1 tsp. paprika
- 1/4 c. unsalted butter, divided
- 5 cloves garlic, thinly sliced
- 1 tsp. lemon zest
- 1/2 tsp. freshly ground black pepper
- 1/2 c. white wine
- 3 tbsp. fresh lemon juice, plus more to taste
- 1/4 c. chopped fresh parsley
- Kosher salt, to taste
- Toasted bread, to serve
Directions :
- 1In a large bowl, toss the shrimp with 1 tablespoon of oil, Creole seasoning, and paprika.
- 2In a large sauté pan over medium heat, heat the remaining 1 tablespoon of oil. Add half of the shrimp in a single layer and cook until pink and curled on both sides, about 3 minutes. Remove the shrimp to a plate and repeat with the remaining shrimp. Wipe out the pan.
- 3Add 2 tablespoons of butter to the saute pan and melt over medium heat. Stir in the garlic, lemon zest, and pepper, cooking until fragrant, 1 minute. Pour in the wine and let simmer for 2 minutes.
- 4Stir in the lemon juice, shrimp, and remaining 2 tablespoons of butter. Cook, stirring occasionally, until the butter is melted and the shrimp are heated through. Sprinkle with parsley. Season with salt and more lemon juice. Serve the shrimp and some of the pan sauce with toasted bread.
