Shrimp al Ajillo (Shrimp and Garlic)
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup olive oil
- 3tablespoons crushed and chopped garlic
- 2pounds medium shrimp, peeled and deveined
- 1teaspoon hot red-pepper flakes
- 1teaspoon Tabasco or other hot sauce
- 1teaspoon mild paprika
- Salt to taste
Nutritional analysis per serving (6 servings)
455 calories; 37 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 31 grams protein; 448 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large pot over low heat. When the pot is hot, add the olive oil and garlic. Cook until the garlic has softened in the oil, about 2 minutes. Raise the heat to high and add the shrimp. Sauté for 2 minutes.
- Step 2
Sprinkle in the pepper flakes, Tabasco and paprika. Season with salt to taste. Cover,reduce heat to low and cook until the shrimp is opaque and firm, about 5 more minutes. Taste and adjust seasoning,adding more Tabasco or red-pepper flakes if you like more heat. Serve with fried potatoes or rice.
Private Notes
Comments
I really enjoy your various Recipies. In this instance, I believe you are cooking the shrimp way too long. (I sauté shrimp two minutes in garlic butter, with black pepper and white wine, stirring constantly with wooden spoons.
A kilo of fresh shrimp (2.2 pounds un cleaned, will only feed three people.
My mother’s recipe adds an additional ingredient at the end: Beer, which is reduced for a bit and then blends beautifully with the olive oil. Normally a golden lager with a medium to full body, a Heineken works well. I like reducing it for longer with more (100ml) but 50ml should be enough
This has been my go-to shrimp recipe for nearly two decades. It’s remarkable in its simplicity. Two suggestions: while the recipe calls for paprika, I suggest substituting smoked paprika; also, the dish works quite well when served over pasta; I use capellini, but any long thin pasta will do.
Delicious and couldn’t be easier! I’d up the portion a bit if you’re trying to feed 6. Make sure to have some bread on hand to dip in the sauce that develops as the shrimp simmer. Yum.
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