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Gambas al Ajillo

September 13, 2010

A night of “tapas” brings fun and all kinds of delicious to the party.  Every so often it just has to be tapas all night long.  There are so many different possibilities you can please just about anybody.  My favorite dinners sometimes in Madrid was an evening of heading out with a few friends to stop at about 10 different tapa bars.  We all had our favorite places for certain items so dinner lasted for hours and hours.  Here in West Palm Beach there are a few places you can plan your entire meal around tapas but just in one place so I always try to have a few nights like this at home.  It’s a great way to enjoy old favorites and new experiments that friends request to be added to the evening menu.

Gambas al Ajillo 


  • 1 lb. Medium Shrimp (peeled and deveined), pat dry
  • 12 T. Olive Oil
  • 6 Cloves Garlic (sliced thinly)
  • 2 Chili Peppers (diced)
  • Pinch of Flaked Red Pepper (per dish)

* 4 Small Cazuelas (Earthenware Ramekins, typical Spanish cooking dishes for tapas; can be served from stove top to table). May be cooked in a frying pan and served on other plates.



  1. Heat the oil garlic peppers and red pepper in the cazuela on medium-high heat until the oil begins to sizzle
  2. Add the shrimp and cook on both sides (about 3 minutes each side)
  3. Serve immediately with plenty of bread 

(Serves 4)

3 Comments leave one →
  1. September 13, 2010 19:21

    We use to have a great little tapa bar years ago when I lived in Chico and it was one of my very fvorite places. This is too easy and looks too delicious not to try! And I’ve been wanting shrimp lately!

    • September 15, 2010 09:34

      I love tapas and love to make tapa nights. A bit more work than a simple entree, but lots of flavor and fun for all.


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