Spicy gambas al ajillo as a tapas bite

Ingrédients

• 300 g raw shrimp (peeled, tail on)
• 6 garlic cloves
• 1 dried chili pepper (or 1 tsp chili flakes)
• 100 ml good-quality olive oil
• 60 ml dry white wine
• 1 tbsp lemon juice
• 1 tsp smoked paprika powder
• Salt to taste
• Handful fresh parsley, finely chopped
• Crusty baguette or ciabatta, for serving

Préparation

1. 1

   Pat the shrimp dry with paper towels and season with a pinch of salt and smoked paprika.Slice the garlic cloves thinly and chop the dried chili pepper into small pieces (or use chili flakes).Heat the olive oil over medium heat in a frying pan. Add the garlic and chili and gently fry for 1 to 2 minutes until the garlic is golden and fragrant. Take care not to burn the garlic.Turn the heat up to high and add the shrimp to the pan. Cook 1 to 2 minutes per side until they are pink and just cooked through.Deglaze with the white wine and let it reduce for 30 seconds. Then add a small splash of lemon juice and stir everything together.Spoon the gambas with the garlic oil into small bowls or dishes. Sprinkle with finely chopped parsley and serve immediately with crusty bread.