36 Reviews of Gambas Al Ajillo (Shrimp W/ Garlic) Catalonia

From: Stacky5

On May 10, 2006

One word describes this dish....OUTSTANDING!!! Amazing to me how simple this recipe was to follow, yet with phenomenal results! The blend of olive oil and butter, along with the amounts of seasonings, lemon and garlic are PERFECTION, in my opinion! I thought I'd found the perfect garlic shrimp recipes imaginable, until I tried this one....Cheryl, this recipe takes the cake!!! My kids scarfed this shrimp down like there was no tomorrow, and now I have "1 lb. shrimp" added to my shopping list again! Definitely company worthy!!! A "Newly Found Favorite" of mine — which I can't wait to show off to my sisters!!

From: ~Rita~

On Aug 18, 2005

This is summer fresh and wonderfully filled with garlic, lemon and parsley! I used 2 pounds of shrimp and good thing I did! I also used 2 heaping tablespoons roasted garlic from Roasted Garlic & Pearl Onions With Herbs Roasted Garlic & Pearl Onions With Herbs in place of the raw garlic. I served this over Jalapeno Jack Polenta Jalapeno Jack Polenta.Yummy!!!!!!!!!!

From: Tia Mouse

On Aug 25, 2007

This was so easy to make and OUTSTANDING. I served at a Spanish dinner party and the rating comes from all 8 of us! I would use less oil next time (personal preference), though. You have to watch this as the butter/oil heat and don't add the garlic until the instructions say! I burned the garlic and had to start over. (Luckily the shrimp wasn't in it yet.) Thanks for an easy, tasty tapa!

From: Kim D.

On Jul 15, 2005

This was delish! I followed your directions exactly except that I reduced the quantity to feed just me. I wouldn't change a thing and will definitley make this again! Thanks nymysteryshopper!

From: kolibri

On Jul 17, 2005

So simple and easy, yet so delicious. I think the most time consuming part of the meal was to cook the rice - this was literally done in ten minutes. Next time could add some finely chopped leek or spring onion for more texture. Thanks for sharing, it was a delight.

From: Chef Kate

On Jan 20, 2006

Delicious and easy. And the Italian parsley really adds a great level of flavor. Had these with Hope's Green Rice (#143499)--terrific meal!

From: Cookie Callaghan

On Oct 17, 2007

What a delicious appetizer! I served it at a Spanish dinner and everyone loved it. I did not have red pepper flakes so I used an extra portion of paprika and a mix of Mediterranean spices and instead of lemon juice I used fresh lime juice, worked like a charm. (I also used even more garlic than in the original recipe because that's how I like it.) This was really easy to make and very tasty, will definitely make it again - only next time in a larger quantity.

From: Karen & Angel

On Jan 29, 2008

Here in Catalunya they generally don't add lemon to gambas al ajillo and only use olive oil, but the rest looks pretty good! (More garlic, though!) My mother in law is Catalan and I know my gambas al ajillo will never be as good as hers for one reason: I cut the heads off my shrimps before I defrost them. Here, shrimp almost always comes with its head on, and when you pull it off (sorry!) some of the head-flavor is left on the shrimp and deeply flavors the sauce. Plus, the gelatin thickens the sauce. Pulling off the heads of thawed shrimps is disgusting, though, so I don't do it... thereby sacrificing flavor. But if you're feeling abitious (and un-queasy), buy heads-on shrimp and leave a bit of head gunk on there. Gross, right?

From: Jellyqueen

On Jul 14, 2006

Another winner as far as I am concerned. On dishes like this, I always go a little light on the lemon juice, just a personal preferance, but other than that, I don't think a thing needs to be changed.

From: Valerie in Florida

On May 22, 2006

WOW ! Amazing. I am a shrimp scampi fanatic and this is by far the best. Served in individual ramekins (did I spell that right?) with wild rice on the side. Fabulous ! Thank you so much.