Flavorful Gambas al ajillo, Perfect for a Christmas Home Party
A home-party Gambas al ajillo dish made by simmering plenty of garlic and shrimp in olive oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is an exceptional one-dish meal loaded with garlic and shrimp simmered in olive oil for deep flavor. Adding spicy chilies cuts through the richness of the oil and brings out the savory depth. It is also great to toss boiled pasta into the leftover oil for a satisfying meal.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Shrimp10 (medium size, or more)
- Peeled garlic1 cup
- Tomato
- Bird's eye chili6
- Olive oil1 cup
- Salta little
- Ground black peppera little
- Parsley flakes
- You can also use about 20 frozen cocktail shrimp.
- You can omit the chilies or substitute Cheongyang chili pepper (hot green chili).
- You can also prepare broccoli or button mushrooms to add here.
Steps
Prepare the ingredients
The more shrimp you add, the more savory depth Gambas al ajillo has, making it delicious.
I prepared more than 10 medium shrimp. You can also use about 20 frozen cocktail shrimp.
Here are peeled garlic, jujube cherry tomatoes, 1 cup olive oil, and 6 bird's eye chilies (peperoncino).
You can omit the chilies or substitute Cheongyang chili pepper (hot green chili).
Prep the ingredients
Pat the shrimp dry, then sprinkle with salt and ground black pepper to season lightly.
Cut the chilies so their spicy flavor infuses quickly, and since the cherry tomatoes were large, I cut them in half.
You can also prepare broccoli or button mushrooms to add here.
Make Gambas al ajillo
In a pan, add 1 cup peeled garlic, 1 cup olive oil, and the bird's eye chilies, then cook over medium-low heat so the garlic aroma and spiciness slowly infuse.
Add the shrimp and tomatoes as well.
I wanted a touch of green, so I sliced a little bell pepper to add, and seasoned everything with 1/2 tsp salt.
Simmer while turning occasionally until the shrimp are completely cooked through.
Taste it, and if it feels bland or lacks savory depth, you can finish by adding a little tuna extract sauce (chamchi-aek).
Finish
Finish by sprinkling parsley flakes lightly over the top.
Ppunwife's tips
- Because quite a bit of oil is used, adding hot chilies cuts through the richness and makes it much more enjoyable.
- It is delicious spooned over bread with the flavorful oil and toppings. Once you have eaten half of it, boil some spaghetti noodles and quickly toss them in the oil to make a wonderful, hearty meal.
FAQ
Can I use frozen cocktail shrimp instead of fresh shrimp?
Yes, you can substitute about 20 frozen cocktail shrimp for the 10 or so medium shrimp.
What should I do if I do not have bird's eye chili?
You can omit the bird's eye chilies according to your preference or substitute Cheongyang chili pepper (hot green chili).
What should I add if it tastes bland or lacks savory depth?
Along with salt, you can add a little tuna extract sauce (chamchi-aek) to boost the savory umami flavor if needed.
How can I use the leftover oil and toppings?
You can spoon the toppings and oil over bread, or boil spaghetti noodles and toss them into the oil to enjoy as pasta.
