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A diffrent Spain
The purpose of this site is
to give some aspects and reflections on Spain
with information which you may not find in regular Travel Booklets.


Sorry, but no updates will be done on this site from now on. I decided to put all my efforts on the Swedish site. You'll find a translation tool on the right hand side, Translate this site / Traducir esta Página (powered by Google) or you can use the links below. You may have a good laugh since the translations sometimes mess it up, but I'm sure you will find a lot more to read this way:

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/Monica 2008-12-12

Garlic Shrimp - (Gambas al Ajillo)

Gambas al Ajillo are served sizzling hot in their individual cooking dish.

Serve with a piece of baguette for dunking the aromatic garlic oil.

Garlic shrimp

The garlic shrimp, which are served in their individual cooking dish, should
sizzle in the olive oil while eaten.

Ingredients - gambas al ajillo.Ingredients, serves 4 as a tapa:

  • 1/2 pound raw shrimp, peeled
  • 3 garlic cloves
  • 1/2 cup olive oil
  • 1 small dried red chili pepper (about half the size as below) or 1/4 teaspoon cayenne pepper
  • salt
  • chopped parsley


  1. Peel and slice the garlic cloves.
  2. Slice the chili pepper and remove the seeds.
  3. Heat the olive oil in an ovenware dish on the stove or in the oven over high heat.
  4. When the olive oil is sizzling, add garlic and chili pepper.
  5. When the garlic has taken little color add the shrimp. Stir and sauté for about 3 minutes, until the shrimp are done.
  6. Add salt to taste.
  7. Remove shrimp from the heat, sprinkle chopped parsley on the top and cover with a lid or a plate.
  8. Serve directly from the cooking dish while still sizzling.
  9. Serve with baguette, for dunking the aromatic oil.

The shrimp sizzling on the stove.

The shrimp sizzling on the stove...


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Do you like to cook? Here are more recipes on Spanish tapas

Last revised: 5 July, 2006


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