Photo coming — honest color until the dish is shot
Gambas al Ajillo
15 min Spanish 4 tapas servings 🥗 Fresh & bright GF
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| Have bread ready — the oil is the point | |||
| ⅓ cup (80 mL) olive oil | warm gentlyuntil garlic is pale gold — don’t brown it | sauté2–3 min, just until pink | toss & servestraight to the table, still sizzling |
| 6 cloves (18 g) garlic — thinly sliced | |||
| ½ tsp (1 g) chili flakes | |||
| 1 lb (450 g) shrimp — peeled & deveined | |||
| ½ tsp (3 g) salt | |||
| 2 Tbs (8 g) parsley — chopped | |||
| 1 Tbs (15 mL) lemon juice | |||
Ingredients — tap to check off as you gather
- ⅓ cup (80 mL) olive oil
- 6 cloves (18 g) garlic — thinly sliced
- ½ tsp (1 g) chili flakes
- 1 lb (450 g) shrimp — peeled & deveined
- ½ tsp (3 g) salt
- 2 Tbs (8 g) parsley — chopped
- 1 Tbs (15 mL) lemon juice
Steps
- Prep — Have bread ready — the oil is the point.
- Warm gently (until garlic is pale gold — don’t brown it) — ⅓ cup (80 mL) olive oil, 6 cloves (18 g) garlic, ½ tsp (1 g) chili flakes.
- Sauté (2–3 min, just until pink) — the warm gently from step 2, 1 lb (450 g) shrimp, ½ tsp (3 g) salt.
- Toss & serve (straight to the table, still sizzling) — the sauté from step 3, 2 Tbs (8 g) parsley, 1 Tbs (15 mL) lemon juice.
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