Gambas al Ajillo Pintxo Recipe

Method8 steps

1. 1

   Step 1: Remove the heads, shells and legs from the 36 raw shrimp, leaving the tails on. Thread three shrimp onto each of twelve skewers, piercing near the top and tail so each shrimp curves like a C. Keep the raw skewers refrigerated until they go into the pan.

   Uses 36 large whole raw shrimp

2. 2

   Step 2: Peel and mince the five garlic cloves. Wash and chop the serving parsley, keeping it separate for garnish.

   Uses 5 cloves garlic, minced · Fresh parsley, chopped as needed for serving · Water, as needed to wash the parsley

3. 3

   Step 3: Use a skillet that fits three skewers at a time. Heat the ⅓ cup olive oil over medium-high heat, add the minced garlic and cook for about 1 minute until aromatic, without burning it. Lift the garlic into a small bowl to keep it from burning during the successive shrimp batches, leaving the garlic-flavored oil in the pan.

   Cook the garlic · 1 minUses ⅓ cup olive oil · All minced garlic from the five cloves

4. 4

   Step 4: Put three cold raw skewers into the hot garlic-flavored oil. Cook the first side for about 3–5 minutes, checking from 3 minutes, until golden. If the shrimp begin sticking, add a little extra olive oil as needed. Keep the remaining raw skewers refrigerated.

   Fry the first side · 3 minUses Three of the twelve raw shrimp skewers for the current batch · The hot pan oil, excluding the reserved fried garlic · Extra olive oil, a little only if the shrimp stick during frying

5. 5

   Step 5: Turn the current three skewers and cook the second side for about 3–5 minutes, checking from 3 minutes, until golden and the shrimp flesh is pearly, opaque and cooked through. Lift the cooked skewers onto a clean serving plate. Repeat the first-side and second-side frying stages for the remaining three batches, adding a little extra oil only if needed.

   Fry the second side · 3 minUses The current three skewers after frying their first side · Three raw skewers at a time, only for each later batch · A little extra olive oil, only if needed for later batches

6. 6

   Step 6: Garnish the cooked skewers to taste with juice from the 3 tbsp lemon-juice allowance, the chopped parsley and sea salt flakes. Add the reserved fried garlic to the skewers.

   Uses Cooked shrimp skewers lifted from the pan, twelve in the complete batch · Lemon juice from the 3 tbsp allowance, to taste · Chopped parsley for garnish from the separate preparation bowl · Sea salt flakes, to taste for serving · All reserved fried garlic from the five cloves

7. 7

   Step 7: Serve the twelve pintxos hot, with crusty bread on the side if desired.

   Uses Garnished cooked shrimp skewers · Crusty bread, for serving if desired

8. 8

   Step 8: These skewers are best freshly cooked. Cool any leftovers promptly, refrigerate in an airtight container at 4°C/40°F or below, and use within 2 days. Reheat until hot through and at least 74°C.

   Uses Only any leftover served skewers