Shrimp Gambas al Ajillo: Flavorful Spanish Delight for Brunch and Parties
Shrimp Gambas recipe, Gambas al Ajillo making, Extra Virgin Olive Oil, Frozen Shrimp dish, Wine appetizer, Party food, Christmas dinner, Housewarming party, Spanish healthy food
What festive dishes are you planning for the year-end holidays? Today, I’m sharing a recipe for Shrimp Gambas, perfect for a home brunch or as a delightful wine accompaniment. ‘Gambas’ means ‘shrimp’ in Spanish, and ‘al ajillo’ means ‘with garlic.’ Gambas al Ajillo is a classic, healthy Spanish dish that’s often shortened to just ‘Gambas.’ It’s made by simmering shrimp, tomatoes, and other ingredients in olive oil infused with fragrant garlic. Its beautiful presentation and simple preparation make it an ideal dish for Christmas home parties or when hosting guests, guaranteed to elevate the atmosphere. My family enjoyed this as a weekend brunch! We scooped up the savory oil with crusty ciabatta bread, topping it with succulent shrimp, sweet tomatoes, and aromatic garlic – we kept refilling the bread basket! Try serving the gambas atop slices of toasted bread for an even more exquisite bite. When making Gambas, using ‘Extra Virgin Olive Oil’ is key. Because it has a low smoke point, it’s crucial to cook over low to medium-low heat to prevent it from burning. Utilizing frozen shrimp, readily available in your freezer, allows you to easily prepare a stunning home party dish, a welcoming meal for guests, or a sophisticated appetizer.
Main Ingredients- 15 Frozen Shrimp (medium to large size recommended)
- 10 cloves Garlic
- 100ml Extra Virgin Olive Oil
- 1 dried Piri Piri pepper (or chili flake)
- 8 Cherry Tomatoes
- 1 handful Blanched Broccoli florets
- Pinch of Salt
- Pinch of Black Pepper
For Serving- Baguette or Ciabatta bread
- Baguette or Ciabatta bread
Cooking Instructions
Step 1
First, prepare the bread for serving. Slice your ciabatta or baguette into rounds about 1.5 cm thick. Aim for about 15 slices. Heat a dry skillet over low heat (no oil needed) and toast the bread slices on both sides until golden brown and slightly crisp. Arrange the toasted bread on a serving plate and set aside.
Step 2
Prepare the main ingredient: shrimp. It’s best to use 15 or more frozen shrimp. Since they shrink a bit when cooked, using medium to large-sized shrimp will ensure a more visually appealing final dish. If you’re using pre-peeled and deveined shrimp, preparation will be even easier. Shrimp often have a slight saltiness, so there’s no need for pre-seasoning. Rinse the frozen shrimp quickly under cold running water to thaw them.
Step 3
Thoroughly pat the thawed shrimp dry with paper towels. This step is crucial for preventing oil splatter and for bringing out the natural flavors of the ingredients. Removing excess moisture from all ingredients will lead to a cleaner and tastier Gambas recipe.
Step 4
Prepare 10 cloves of garlic. Trim the root ends and slice them in half lengthwise. To prevent the garlic from burning too quickly, slice them to a moderate thickness, about 0.5 cm. This thickness allows the garlic flavor to infuse the oil beautifully without burning.
Step 5
Wash and dry 8 cherry tomatoes. If you use sweet varieties like ‘stevia tomatoes,’ they’ll add a lovely sweetness. I’m also adding a handful of blanched broccoli florets that I had in the freezer. Feel free to substitute with asparagus, green beans, or garlic scapes for a different flavor profile.
Step 6
Ensure all prepared ingredients are thoroughly dried. For a touch of heat and aroma, add 1 dried Piri Piri pepper (or chili). If you prefer more spiciness, you can add 2-3 more peppers or break them open before adding. Adjust to your taste.
Step 7
Now, let’s start cooking. Pour 100ml of Extra Virgin Olive Oil into your pan. Set the heat to low or medium-low. While I’m using a small wok, for oil-based dishes like this, a cast-iron skillet or a heavy-bottomed pot is highly recommended. These retain heat well, ensuring your Gambas stay warm and delicious throughout the meal.
Step 8
It’s vital not to overheat Extra Virgin Olive Oil. Cast-iron pans, in particular, continue to heat up once they’re hot, so maintaining a low to medium-low heat is essential to prevent the oil from getting too hot. Once the oil is gently heated (you’ll see tiny bubbles forming around the edges, but not vigorously boiling), quickly add the sliced garlic.
Step 9
Garlic can burn very quickly, so cooking it over low heat is key! Sauté the garlic for about 30 seconds to release its fragrance into the oil. Keep a close eye on it to prevent burning.
Step 10
Just before the garlic starts to turn golden brown, add the shrimp to the pan. Cook them alongside the garlic.
Step 11
Next, add the dried Piri Piri pepper. Stir everything together, ensuring the shrimp and garlic cook evenly in the infused oil.
Step 12
Once the garlic has infused the oil with its aroma and the shrimp have turned pink and are cooked through, add the blanched broccoli and cherry tomatoes. Gently toss everything together for about 1-2 minutes to warm them through. Avoid overcooking to maintain the fresh texture of the vegetables.
Step 13
Finally, season the oil with a pinch of salt and freshly ground black pepper to taste. Stir to combine, then turn off the heat. Your delicious Gambas al Ajillo is ready!
Step 14
Serve the hot, bubbling Gambas alongside the toasted bread. Dip the bread into the flavorful oil and top with the succulent shrimp, garlic, and tomatoes for a perfect bite. This simple yet elegant frozen shrimp dish, Gambas al Ajillo, is complete! Add a touch of Spanish flair to any occasion, whether it’s a special celebration or just a casual day.
