Sizzling Spanish Garlic Shrimp (Gambas al Ajillo)
Mise en Place / Ingredients[9]
- 1 lb (21/25) Peeled deveined shrimp, patted completely dry
- 0.5 cup Spanish extra virgin olive oil (Goya Extra Virgin)
- 8 cloves Garlic cloves, thinly sliced
- 2 whole Dried Spanish cayenne chiles (guindillas)
- 2 tbsp Dry Spanish white wine or dry sherry
- 2 tbsp Fresh parsley, finely chopped
- 1 tsp Kosher salt or coarse sea salt
- 1 tbsp Fresh lemon juice
- 4 slices Crusty baguette slices, for dipping
🛒 US Supermarket Brand Guide
Fruity robust oil essential for dipping. • 📍 Oil aisle.
Cooking Sequence & Checkpoints
Thinly slice garlic. Thoroughly dry shrimp with paper towels.
✓ Checkpoint: Bone-dry shrimp.
Warm olive oil in clay pot with sliced garlic and chiles over medium heat until garlic begins to dance.
✓ Checkpoint: Straw-blonde aromatic garlic.
Turn heat to high, drop in shrimp with kosher salt, and sauté 90 seconds.
✓ Checkpoint: Pink, curled, juicy shrimp.
Splash with white wine and fresh lemon juice, scatter parsley, remove from burner, and serve sizzling with crusty bread.
✓ Checkpoint: Furious bubbling cazuela.
🔬 Why It Works:
Clay Heat Retention: Terracotta retains intense thermal energy, allowing shrimp to finish gently off the burner without overcooking.
⚠️ Troubleshooting:
Burnt bitter garlic: Start garlic in warm oil and gently bring up heat.