Shrimp, garlic, red pepper flakes, paprika and lemon create a popular Spanish tapas dish.
WE ALL NEED CULINARY SECRET WEAPONS, dishes that taste amazing and are easy to make. Gambas al Ajillo (shrimp ajillo) is one of those secret weapon dishes, showstopping delicious and ridiculously simple to prepare. Cook some sliced garlic and crushed red pepper flakes (LOTS of both) in olive oil for a minute; add paprika, lemon juice, sherry and shrimp, and cook for another few minutes; top with parsley and done. Serve with crusty bread for soaking up the juices and you’ll have guests elbowing each other out of the way for the last bits.
Gambas al Ajillo is a popular Spanish tapas dish. When we were planning to make it the first time, our friend Kevin (of Spanish Gin & Tonic fame, at least to us) said it was the best thing he’d ever eaten in Spain. If you’re having friends over, you can prep ahead, then casually throw it together while said friends are in the kitchen, possibly sipping on Spanish G&Ts.
Our original inspiration for making Gambas al Ajillo came from a flamenco performance, a New York photograph and the aforementioned Kevin. You can find our recipe and our inspiration back story right here.
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