Shrimp in garlic sauce (gambas al ajillo) from Tapas: The Little Dishes of Spain by Penelope Casas

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Notes about this recipe

  • dbruijn on March 15, 2026

    This was good. I shelled and deveined the shrimp for ease of guests eating. Also used large instead of small shrimp. I should have added more heat

  • Bloominanglophile on October 05, 2013

    Penelope Casas' version of this classic tapa is delicious. I tone down the spice for my daughter with no detrimental effects to the recipe. Have some bread on hand to mop up the delicious sauce!

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