This recipe is a classic that I like to prepare with a Spanish tapas flavor. The difference between “Creole‑style” garlic shrimp and “tapas‑style” garlic shrimp, in my opinion, is the use of Spanish sherry (a “secret” ingredient). In Spain, they’re called “gambas al ajillo” (garlic shrimp).
This garlic shrimp recipe has been a staple on Ensalpicadas for a while now, and everyone who tries the secret ingredient is delighted. I use it in risotto, garlic mushrooms, French onion soup, and pasta alla Norma. All my friends who have tried it are convinced it’s the ingredient that takes recipes to another level.
I discovered this sherry many years ago, and I don’t think it was by chance. I was in the wine section of the supermarket, and an older gentleman (speaking with a Spanish accent) asked me what I was looking for.
My blank expression must have been obvious. I told him I was looking for a white wine for cooking. I’ll never forget his words: “Whenever you’re going to use white wine, use this one, and you’ll see.” He found me a bottle of Tío Pepe sherry, and from then on, my cooking improved exponentially.
I’m not sponsored by Tío Pepe, nor do I have any connection to their distributor (in fact, I don’t even know who distributes it). I’m simply sharing with you the secret behind many of my recipes, which are so highly praised. They’ll be praised for you too.
Basically, you’re going to sauté minced or finely chopped garlic in plenty of extra virgin olive oil over medium heat.
Raw shrimp are best for this recipe. I remove the tails so I don’t have to bother peeling them off when eating. Be careful not to overcook the shrimp, or they’ll become rubbery.
It’s a good recipe for dinner or for tapas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Large raw shrimp | 20 |
| Freshly ground garlic cloves | 4‑5 |
| Olive oil | ¼ cup |
| Butter | 1 ½ tablespoons |
| Sherry (I use Tío Pepe) | 1 tablespoon + ½ teaspoon |
| Finely chopped Italian parsley (approximately)* | 1 teaspoon |
| Kosher salt | to taste |
Instructions
- Peel the raw shrimp and remove the tails (they must be defrosted).
- In a nonstick or cast iron pan, add the olive oil and butter. Cook over medium heat.
- When the butter has melted, add the minced garlic and cook for a couple of minutes over medium heat without burning the garlic.
- Add the sherry wine.
- If the garlic starts to brown, you can add a little water (1 or 2 tablespoons) or take the pan off the stove.
- Add the shrimp and season the shrimp with kosher salt.
- Let the shrimp cook for just a couple of minutes on each side. You should remove the shrimp before the liquid they’re cooking in evaporates.
- Taste the “sauce” to see if it needs more salt.
- When serving, sprinkle the chopped parsley on top.
- Serve immediately. If serving as a tapa, serve with fresh, sliced French bread.
Grades (Notes)
- *Italian parsley is the flat‑leaf variety.