Gambas or “Gambas al Ajillo” is a type of Spanish tapas that is made out of flash fried shrimps with garlic and chillies. Though it is consumed as tapas in Spain, in Philippines it can be also served as a side dish or as mains accompanied with rice, it is also a popular “pulutan” (Tagalog word defining food items used to accompany with an alcohol drink such as beer) that’s why most of the bars will have this on their menu alongside sisig and other Filipino favourite pulutans.
A really quick and easy dish you can serve on cocktails or even as a side dish, great for parties especially for those who love their food hot and spicy.
500g shrimps, shelled and deveined
5 pcs dried red chillies, chopped and seeds removed
6 cloves garlic, minced
1 tsp paprika
1/4 cup olive oil
1 tbsp chopped parsley
juice from 2 lemons
freshly ground black pepper
ciabatta or baguette
1. In a pan add olive oil then sauté garlic and chillies in medium heat until fragrant.
2. Bring heat to high then add the shrimps, lemon juice, paprika and parsley. Cook until shrimps turn pink then remove from heat.
3. Season with salt and freshly ground black pepper then serve with bread.