Gambas al ajillo (or garlic shrimp) is one of my favorite dishes from Spanish cuisine. Simple, quick and easy to prepare with just a few ingredients. But so very tasty! In this dish I use the Oro de Genave , organic olive oil 5l or 750ml.
For this dish for 2 people you need:
- 200 grams (small) raw prawns
- 3 garlic cloves (more is also allowed!)
- parsley
- small peppers, for this dish I bought small dried peppers from the store around the corner
- baguette
Preparation:
- First clean the prawns, wash them well and then pat dry. The drier the prawns are, the less they will splash in the hot olive oil.
- Cut the garlic into slices, not too thin, otherwise the garlic will burn.
- Heat a generous amount of Oro de Genave extra virgin olive oil in a small pan over medium heat. I use a small cast iron pan for this. Then add the garlic and peppers to the pan and fry for about a minute.
- Then add the shrimp and spoon the olive oil over them regularly. The shrimp cook very quickly, which can be recognized by their pink color. You can add salt and pepper to taste.
- When everything is properly cooked, you can remove the pan from the heat.
- Serve this dish directly from the cast iron pan or serve in a tapas bowl with some parsley on top.
- Eat a nice fresh baguette with this dish and dip the bread in the olive oil so that it absorbs all the beautiful flavors and spiciness.
Buen provecho!
