Shrimp in Olive Oil with Garlic (Gambas al Ajillo)
I love small plates, tapas, dim sum, hors d’oeuvres, appetizers, mezze, finger food, in any form, whatever you want to call them. At a formal event, these are almost always the best, most exciting part of the meal. I would rather a formal occasion with a whole meal made up of a wide variety of passed small bites than a sit-down dinner of rubbery chicken, wedding salmon, or mediocre meat any day of the week.
Spanish tapas are the perfection of this custom; small, flavorful dishes, a bite or two each while standing at a bar enjoying a cocktail. Often establishments specialize in one or a few tapas varieties. And the tapas you are served vary depending on the region of the country. Of course Spain has shared its tradition, and tapas have now become popular all over the world.
One of my favorites is the well-known Shrimp in Olive Oil with Garlic (Gambas al Ajillo). Simple to prepare and bursting with flavor, it is the perfect start to a meal or a small course among many. Recipes for this quick-cooking shrimp are easy to find. Some include paprika while others add lemon juice or sherry at the end for a slightly acidic bite. I skip those, opting instead to keep it simple, the garlicky olive oil waiting to be sopped up with a piece of crusty bread.
While we can’t take a trip to Spain during the pandemic, we can invite Spain into our kitchen. Why not make a meal of tapas? Some simple, quick suggestions include Bacon-Wrapped Dates Stuffed with Manchego Cheese, Chickpeas with Chorizo, Manchego cheese with thinly sliced Spanish ham and fig jam, Clams with Garlicky Chorizo Broth and Toasty Bread, and of course, Shrimp in Olive Oil with Garlic.
Shrimp in Olive Oil with Garlic (Gambas al Ajillo)
15 minutes, serves 2
⅓ cup olive oil
3 cloves garlic, peeled and roughly chopped
½ tsp. kosher salt
2 small fresh hot red chili peppers or ½ tsp. crushed red pepper flakes, or more to taste
¼ tsp. fresh ground black pepper
½ lb. large shrimp, peeled and deveined, tails left intact, dried with a paper towel
fresh parsley for garnish, torn or roughly chopped
crusty bread for serving
- Heat olive oil in an 8-inch skillet over medium-high heat. Add chopped garlic and salt and stir, cooking for a minute or two until the garlic is barely starting to brown.
- Pierce fresh hot red chili peppers in a few places with the sharp point of a knife so they do not explode while cooking as the air inside expands, and add them or crushed red pepper flakes and black pepper to the skillet. Stir and cook for 30 seconds.
- Add shrimp and cook for about a minute on one side. Flip and cook for about an additional minute until done.
- Remove to a serving platter with olive oil, garlic, salt, and peppers, and top with fresh parsley. Serve with crusty bread for dipping.
