Gourmet Gambas al Ajillo at Home
A Delightful Winter Restaurant Experience: Gambas al Ajillo (Shrimp Gambas) Recipe
Presenting Gambas al Ajillo, an easy and elegant dish perfect for creating a cozy restaurant ambiance at home this winter.
Ingredients
- Shrimp 10-20 pieces (peeled and deveined)
- Olive oil 200ml (approx. 1 cup by standard Korean paper cup)
- Garlic 15-20 cloves (mix of thinly sliced and whole cloves)
- Cherry tomatoes 6-7 (optional)
- Salt to taste
- Black pepper to taste
- Baguette slices (for serving, as needed)
- Parsley (chopped, for garnish, optional)
- Dried bird’s eye chilies 1-2 (optional, for a spicy kick)
Cooking Instructions
Step 1
Slice the baguette into bite-sized pieces. Preheat your air fryer or oven to 180°C (350°F). Place the bread slices inside and toast for about 5-7 minutes until lightly golden and crisp. Be careful not to over-toast, and keep them warm until serving.
Step 2
Prepare the garlic: thinly slice half of the cloves and leave the other half whole. Using whole cloves will infuse the oil with a sweeter, milder garlic flavor.
Step 3
Pat the peeled shrimp dry with paper towels. Season them lightly with salt and black pepper. Seasoning should enhance the natural flavors, so avoid over-salting.
Step 4
Arrange the toasted baguette slices attractively on a serving plate. Having the bread ready beforehand ensures you can enjoy the gambas immediately once it’s cooked.
Step 5
Pour a generous amount of olive oil into a skillet or an oven-safe dish. Add all the prepared garlic (sliced and whole). Heat over medium-low heat, allowing the garlic to gently infuse the oil with its aroma for about 5 minutes. Keep an eye on the garlic to prevent it from burning.
Step 6
Once the garlic is fragrant, add the seasoned shrimp to the pan. Increase the heat to medium-high and sear the shrimp for about 2-3 minutes, flipping them once, until they turn pink and become opaque. Avoid overcooking, as this can make the shrimp tough.
Step 7
When the shrimp are almost cooked through, add the cherry tomatoes to the pan and cook for another 1-2 minutes until they just begin to soften and release their juices. For a touch of heat, you can break and add the dried bird’s eye chilies at this stage.
