Simple Shrimp Gambas al Ajillo
Elevate Your Table! Super Easy Shrimp Gambas & Pasta Recipe
Looking to create a wonderful ambiance with minimal effort? Introducing ‘Shrimp Gambas al Ajillo,’ perfect as a wine appetizer, a treat for kids, or a weekend brunch option. This dish is easily made in a single pan without an oven, and you can even enjoy delicious pasta with the leftover flavorful oil – a truly rewarding two-in-one recipe!
Ingredients
- 10 large shrimp (cocktail shrimp can be used for convenience)
- 1 cup olive oil (extra virgin recommended)
- 6 cloves garlic
- 1 king oyster mushroom
- 1/2 onion
- 5-6 cherry tomatoes (optional, adds sweetness and depth)
- 10 olives (pitted or with pits)
- 1 dried red chili
- 3 bay leaves
- Pinch of salt
- Pinch of black pepper
- Pinch of dried parsley (for garnish)
- 2 servings pasta
Cooking Instructions
Step 1
First, let’s prepare the shrimp. If you’re using frozen cocktail shrimp, simply thawing them makes the cooking process incredibly easy. If using fresh large shrimp, be sure to remove the ‘poop vein’ or intestinal tract from the tail side. This helps the shrimp hold their shape nicely when cooked and results in a tender texture.
Step 2
Next, gently peel the shrimp shells with your hands. If using large shrimp, you can also devein them by making a shallow cut along the back with a toothpick or small knife to remove the dark digestive tract. Cleanly prepared shrimp will taste even better.
Step 3
Season the prepared shrimp. A little salt and pepper sprinkled and gently massaged into the shrimp will enhance their natural savory flavor, making the dish even more delicious.
Step 4
Now, let’s prepare the vegetables. Slice the garlic thinly, about 0.5 cm thick. Be careful not to slice them too thin, as they can burn easily. Cut the king oyster mushrooms and onion into bite-sized pieces, perhaps slightly larger for a pleasant texture. For the dried chili, snip it into 2-3 pieces with scissors and remove the seeds to control the spiciness. (You can also use fresh chili peppers like jalapeños for a spicier kick).
Step 5
Adding olives brings a salty and tangy flavor that makes the gambas even more delightful. Since olives are preserved in brine, they can be quite salty. Soaking them in cold water for about 5 minutes helps to reduce some of the saltiness.
Step 6
Pour about 1 cup of olive oil generously into a deep pan or small pot. Heat the oil over low heat. If the oil gets too hot, the garlic can burn quickly. Once the oil is warm, add the sliced garlic first and cook it slowly to release its aroma. The garlic should turn golden brown and release a wonderful fragrance.
Step 7
Once the garlic is fragrant, add the sliced onion, king oyster mushrooms, olives (rinsed), bay leaves, and the cut dried chili. Sauté them together until the vegetables become slightly translucent.
Step 8
Finally, arrange the seasoned shrimp attractively around the edges of the pan. As the shrimp turn pink and start to cook, season the entire dish with coarse salt (or regular salt). Adjust the amount of salt to your taste.
Step 9
When the shrimp are fully cooked and plump, and the oil is gently simmering, turn off the heat. Enjoy the gambas! Dipping warm baguette slices or crackers into the flavorful olive oil infused with garlic and shrimp is the true delight of gambas.
Step 10
Don’t throw away the leftover olive oil! It’s brimming with flavor and perfect for making delicious pasta. (It’s a good idea to boil the pasta while you’re enjoying the first part of the gambas).
Step 11
Boil the pasta for 2 servings in salted water, cooking it about 1 minute less than the package directions. Drain the pasta and add it directly to the pan with the leftover gambas oil. Stir-fry quickly, adding 2-3 tablespoons of pasta water to help create a cohesive sauce. Finish with a sprinkle of black pepper and dried parsley. This creates a fantastic ‘Al Ajillo Pasta,’ where the rich flavor of the gambas oil perfectly complements the pasta. It’s truly a gourmet experience!
