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.
- 1 kg medium shrimps, peeled
- 1 red bell pepper / capsicum, sliced
- juice from 1 lemon
- ¼ cup white wine
- ¼ cup tomato puree
- 1 tsp cayenne pepper (adjust to your liking, I like it hot)
- 1 pc shallot, minced
- 6 cloves garlic, minced
- freshly ground black pepper
- chopped parsley, to garnish
- crispy fried garlic, to garnish
- In a non-reactive bowl add shrimps and lemon juice, let it marinate for 15 minutes.
- Add oil in a pan then sauté garlic and shallots in high heat.
- Add the capsicum, shrimps and cayenne pepper then stir fry for 2 minutes in high heat.
- Combine white wine and tomato puree then pour into the pan, bring to a boil while continuously mixing for 4-5 minutes.
- Season with salt and freshly ground black pepper, then serve garnished with chopped parsley and fried garlic.