Garlic Shrimp with Sherry and Smoked Paprika (Gambas al Ajillo)
A classic Spanish tapa made dairy-free. Plump shrimp sizzle in garlic-infused olive oil with the distinctive flavors of sherry and smoked paprika.
Ingredients
- 1/4 cup Extra Virgin Olive Oil
- 6 cloves Garlic, thinly sliced
- about 450 g Shrimp, peeled and deveined
- 1/4 cup Dry Sherry
- 1 tsp Smoked Paprika
- 1/4 tsp Red Pepper Flakes
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 25.4 cm skillet over medium heat. Add the 1/4 cup Extra Virgin Olive Oil and heat until it shimmers, about 175°C. Add the 6 cloves Garlic, thinly sliced, and cook until fragrant and lightly golden, about 1-2 minutes. Do not let the garlic burn.
- 2Add the about 450 g Shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. The internal temperature should reach 63°C.
- 3Pour in the 1/4 cup Dry Sherry and bring the liquid to a simmer. Stir in the 1 tsp Smoked Paprika and the 1/4 tsp Red Pepper Flakes. Let it bubble for 30 seconds.
- 4Remove the skillet from the heat. Stir in the 2 tbsp Fresh Parsley, chopped, and the 1 tbsp Lemon Juice. Season with the 1/2 tsp Salt and the 1/4 tsp Black Pepper.
- 5Serve the Garlic Shrimp immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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