Gambas al Ajillo (shrimp in olive oil)

Mediterranean | Seafood | Shrimp | Spanish | Tapas

Introduction

Name: Gambas al Ajillo (shrimp in olive oil)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; ½ cup Olive Oil; ¼ cup White Wine; ¼ cup Chicken Broth; ¼ cup Chopped Parsley; 1 tsp Cumin; 1 tsp Dried Oregano; 1 tsp Salt; ½ tsp Black Pepper

A traditional tapas dish adapted without garlic as a friend of mine loves tapas and shrimp, but can no longer eat garlic. This dish hits all the requirements and is delicious.

Mediterranean | Seafood | Shrimp | Spanish | Tapas

Recipe

Yields4 ServingsDifficultyIntermediate

Prep Time20 minsCook Time15 minsTotal Time35 mins

Ingredients

1 lb Shrimp, peeled and deveined

½ cup Olive Oil

¼ cup White Wine

¼ cup Chicken Broth

¼ cup Chopped Parsley

1 tsp Cumin

1 tsp Dried Oregano

1 tsp Salt

½ tsp Black Pepper

Directions

Heat the olive oil in a large skillet over medium-high heat.

Add the shrimp and cook for 2-3 minutes, until they are pink and cooked through.

Remove the shrimp from the skillet and set aside.

In the same skillet, add the white wine, chicken broth, parsley, lemon juice, paprika, cumin, oregano, salt, and black pepper. Stir to combine.

Bring the sauce to a boil, then reduce the heat to low and simmer for 5 minutes.

Add the cooked shrimp back to the skillet and toss to coat them in the sauce.

Serve the shrimp hot, garnished with additional chopped parsley if desired.