Aromatic Basil Gambas al Ajillo
Recipe for Homemade Basil Gambas al Ajillo
This is a simple and delicious Gambas al Ajillo recipe featuring succulent shrimp, fragrant garlic, and crusty baguette. Adding basil pesto elevates the flavor profile, making it incredibly tasty. It’s a perfect dish for a quick meal or an appetizer.
Ingredients- 20 large frozen shrimp, thawed
- 4 cloves garlic
- 1 Tbsp minced garlic
- 3-5 slices baguette
- ½ cup olive oil (approx. 100ml)
- 5 dried chili peppers (peperoncino)
- 1 Tbsp basil pesto
- ½ Tbsp chicken stock (or water)
- Pinch of black pepper
Cooking Instructions
Step 1
First, peel and thinly slice the 4 cloves of garlic. Slicing them to a moderate thickness will prevent them from burning too quickly. Set aside.
Step 2
Thaw the frozen shrimp completely by soaking them in cold water. Once thawed, drain them thoroughly in a colander, ensuring as much water is removed as possible. Gently pat them dry with paper towels to remove excess moisture; this is crucial for achieving the best texture and flavor.
Step 3
Slice the baguette into approximately 1.5cm thick pieces. Toast them in an air fryer or oven until golden brown and slightly crisp. This toasted baguette will be perfect for dipping into the flavorful oil later.
Step 4
Heat the pan over low heat. Pour in ½ cup of olive oil. Add the sliced garlic and 1 Tbsp of minced garlic to the oil. Gently sauté the garlic, stirring occasionally, until it becomes fragrant and lightly golden. Be careful not to burn it, as this will make the dish bitter.
Step 5
Once the garlic is fragrant and has a light golden hue, add the dried shrimp and the 5 dried chili peppers to the pan. Stir-fry everything together for a minute or two. If you prefer a spicier kick, you can crush the chili peppers slightly before adding them.
Step 6
When the shrimp begin to turn pink and are nearly cooked through, stir in 1 Tbsp of basil pesto, ½ Tbsp of chicken stock (or water), and a pinch of black pepper. Mix well to combine all the flavors. The basil pesto adds a wonderful herbaceous note, and the chicken stock enhances the savory depth.
Step 7
Continue to cook for another minute until the shrimp are fully cooked and the sauce has slightly thickened. Carefully transfer the basil gambas al ajillo to a serving dish. Serve immediately with the toasted baguette slices on the side, ready for dipping into the delicious garlicky, herby oil.
