Spanish Tapas - Gambas al Ajillo

Shrimp with Garlic
One of the most popular and classic of Spanish tapas, these simple garlicky shrimp are easiest to eat when served in individual small bowls. Warm up the serving bowls while preparing the shrimp. Serve with slices of crusty, country-style bread to dunk in the juices. This is also tasty tossed with hot cooked pasta as a main dish. Not exactly tapas, but delicious just the same!


1 lb. (51/60 size) raw shrimp
3 Tbsp. NAKANO Seasoned Rice Vinegar Roasted Garlic
1/8 to 1/4 tsp. cayenne pepper
4 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
Crusty country-style bread


Remove shells on all but the tails of the shrimp. Remove vein along back of shrimp. If using frozen shrimp, thaw according to package directions and remove shells. In a medium bowl, stir together seasoned rice vinegar and cayenne pepper. Add shrimp and toss to coat. Cover and refrigerate for 20 to 30 minutes, stirring several times.

In a 10- to 12-inch skillet, sauté garlic in olive oil until garlic just starts to brown. Add shrimp and the marinade; stir and cook until shrimp turn pink. Divide shrimp and juices among individual small bowls or ramekins. Serve immediately with fresh, crusty bread.

Makes 6 appetizer servings.


Per serving: 120 calories, 16g protein, 3g carb, 5g fat (1g sat. fat), 145mg chol, 290mg sodium, 0g fiber

Spanish Tapas - Gambas al Ajillo
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