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Gambas al Ajillo (Garlic Shrimp Tapas)
Chef Jose Andres of Jaleo – Washington, DC
Adapted by StarChefs

1 Serving (for 2 people)


  • 6 medium size shrimp (size 31/35)
  • 2 Tablespoons extra virgin olive oil
  • 6 garlic cloves, minced
  • 1 guindilla chili
  • 1 Tablespoon sofrito*
  • Kosher salt, to taste
  • 1 Tablespoon brandy
  • Fresh flat leaf parsley, chopped, to garnish


Heat the olive oil in a sauté pan over high heat. Add the garlic and cook until the garlic is light brown. Add the guindilla chili and shrimp, and add salt to taste. Cook over high heat for 10 seconds. Add the brandy and the sofrito, and cook for 10 more seconds or until the shrimp are fully pink. Remove from heat, and pour into a cazuela (a ceramic tapas serving dish, about 6 inches in diameter), garnish with the parsley and serve.

* Sofrito is a sauce of onion and tomatoes, and can be found in specialty Latin markets. It can be substituted with a similar sauce, or omitted from the recipe.


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