When I was growing up in the Philippines, if gambas al ajillo was on the menu when my family went out to dinner, I would have to order it. I always thought that gambas was a Filipino dish—which it is—but later realized it was based on a recipe from Spain (Filipino food is heavily influenced by Spanish cuisine). I always ate it with bread, but now I like to sometimes pair it with rice. My son loves shrimp and garlic, so I make this dish a lot—I just leave out the red pepper flakes for him because he likes it less spicy. Serves 3–4 as an appetizer, 2 as a main
⅓ cup olive oil
6 garlic cloves, thinly sliced
1 pound peeled and deveined large shrimp (tails on or off)
Salt to taste
Pinch red pepper flakes, or to taste
½ teaspoon paprika
Juice of ½–1 lemon
Chopped fresh parsley, for garnish
Sliced crusty bread or steamed rice, for serving
1.In a sauté pan, heat the olive oil and thinly sliced garlic over medium heat. Cook, stirring occasionally, until the garlic is a light golden brown, 1–2 minutes. With a slotted spoon, remove the garlic to a paper towel to drain (reserve the oil in the pan). The garlic slices should be crispy like “chips.”
2.Pat the shrimp dry and season with salt. Add the shrimp to the same pan with the garlic-infused oil and sear the shrimp on medium-high heat until it’s mostly (but not fully) cooked, 2–3 minutes on each side. Transfer the shrimp to a plate (reserve the oil in the pan).
3.Reduce the heat to low. Season the oil with the red pepper flakes and paprika and cook, stirring, for 30 seconds.
4.Turn off the heat. Return the shrimp to the pan, sprinkle with the lemon juice and salt, and toss everything together.
5.Transfer the shrimp to a serving bowl and pour the pan sauce on top. Garnish with the garlic chips and parsley. Serve with bread or steamed rice.