Spanish Style Garlic Shrimp (Gambas al ajillo)


It goes without saying that one of the nicest things about going for a beer or two in Spain is the accompaniment of the tapas. In fact, I have often heard the word tapas transformed into a verb; tapear. ¡Vamos a tapear! This means, “Let’s have tapas!”  The tapas are taken very seriously and each region or bar has a specialty. I have a few favourites but this one is the best. My father, in my opinion, makes the best garlic shrimp ever! It is based upon a recipe from a Spanish cookbook and I have to share it. Warning: Serious thirst will occur so have that cold beer or sangria at the ready!😄

4 tablespoons olive oil
2 tablespoons butter
3/4 pound small or medium shrimp (My father shells them and cooks them beforehand)
4 cloves of garlic peeled and sliced
2 tablespoons lemon juice
2 tablespoons dry sherry
1/2 teaspoon paprika
Freshly ground pepper
1 tablespoon minced parsley

Heat the oil and butter in a shallow casserole. Add the shrimp and garlic and sauté over high heat for three mi utes. Add the lemon juice, sherry, paprika, salt and pepper. Sprinkle with parsley and serve immediately.

Enjoy! Xxxx Natascha