With a history of Spanish rule spanning centuries, it is not suprising that the Spanish tapa, Gambas al Ajillo, have been heavily adapted in Philippine cuisine. In Filipino kitchens, these heartily-spiced shrimps are not only enjoyed as an appetizer but also as a main course. But although it is customary to serve the dish with crusty bread rolls to sop up the garlicky pan juices, it’s equally awesome paired with steamed rice. Enjoy!
- 1 pound large shrimp , peeled, deveined with tails intact
- 5 tablespoons olive oil
- 4 to 5 cloves garlic , peeled and minced
- 1 serrano pepper , seeded and minced
- 1 teaspoon sweet paprika
- juice from 1 lemon
- 1 tablespoon dry sherry
- salt and pepper to taste
In a skillet over medium heat, heat olive oil. Add garlic, chili pepper and paprika. Cook, stirring regularly, for about 1 minute or until garlic is lightly browned and aromatic. Make sure garlic does not burn.
Increase heat to high and then add shrimp, lemon juice and sherry. Cook, stirring regularly, for about 2 to 3 minutes or until shrimp changes color. Season with salt and pepper to taste. Serve hot.