Gambas al ajillo

Well it’s the final day of the tapas tour and it’s another tapas favourite and another simple dish. Gambas al ajillo are garlic shrimps and no spanish feast is complete without some sort of seafood. The spanish eat all types of seafood with shrimps or gambas being one of the most common.

Gambas al ajillo

This should ideally be prepared on the hob in earthenware dishes but I have yet to add those to my kitchen equipment (I need a bigger kitchen!!) so i used a frying pan and transferred to these ramekins to serve.

300g shrimps (I used raw tiger prawns which are found in most supermarkets)
125ml olive oil
3 cloves of garlic, finely sliced.
1 red chilli pepper, cored and finely sliced
salt

Heat the olive oil in the pan, add the garlic and chilli. Add the prawns as soon as the garlic has coloured slightly, sprinkle with salt and fry. Serve immediately in the garlic and oil, with hunks of bread to mop up all those fab juices after the prawns have been devoured. The chilli should be just enough to leave a tingle but not overpower the dish.

That brings us to the end of the tapas spread and I hope you’ve enjoyed it and it has inspired you to bring a bit of the spanish tapas flavour into your kitchen.

June’s Spanish recipes will be something sweet for you to try, but pop back tomorrow for a blog giveaway!

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About Louise Sims

Independent Stampin' Up! Demonstrator at Stampin' Delight, Food and parent blogger at Comida y Vida
This entry was posted in Comida / Food, Recipe - Spanish and tagged , , , . Bookmark the permalink.

One Response to Gambas al ajillo

  1. Debs @ DKC says:

    >Lovely, just how I do it. I do have the little terracotta dishes to prepare on the hob. Get some ASAP it really does make a difference to both heat and flavour.

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