Gambas al Ajillo, which means “garlic shrimp” in Spanish, is one of the most popular dishes in the world that is very simple and easy to make at home. It is usually served as tapas (small dishes) at the Spanish bars to be paired with alcoholic drinks.
Who can resist big juicy prawns drenched in aromatic olive oil and garlic? Its blends of spicy, subtly tangy, and lightly flavorful tastes are versatile and suitable for all kinds of tastebuds which can also be easily paired with dishes from other cuisines as well.
Image source: baliekbis.com
Serving for 2
200gr fresh prawns, peeled
4 cloves of garlic, finely chopped
6 tablespoons of extra virgin olive oil
Dried chilli flakes/fresh bird’s eye chilli to taste
Salt and pepper to taste
1/2tbsp dry Sherry/white wine/white wine vinegar (for halal option, replace with lemon juice)
1 teaspoon lemon juice
1 tbsp chopped fresh parsley
- Heat the olive oil on a frypan over medium heat. Once it’s hot enough, add in the garlic and chilli. Stir until the garlic is fragrant and brown.
Add the peeled prawns into the pan and season accordingly with salt and pepper. Cook and toss until the prawns turn peachy pink. It takes around 3-5 minutes depending on the size of your prawns.
Lower down the heat and add the sherry/wine, lemon juice, and parsley. Stir for another 1 minute.
Pour the finished dish into a plate and serve with your favourite garlic bread or baguette toast.
Preparation and cooking time only take less than 30 minutes.