This was excellent. Take the time to thinly slice the garlic instead of dice it as it makes a difference (especially if you soak up the sauce with a nice crusty bread, which you definitely should!). Next time, I will make sure I have a better paprika - the regular stuff is fine, but a smoky hot paprika would have been better. I tried to make up the difference with a bit of chipotle tabasco, which was not out of place but could've been better. This is a very simple recipe which I'll definitely make again.
This was excellent. Take the time to thinly slice the garlic instead of dice it as it makes a difference (especially if you soak up the sauce with a nice crusty bread, which you definitely should!). Next time, I will make sure I have a better paprika - the regular stuff is fine, but a smoky hot paprika would have been better. I tried to make up the difference with a bit of chipotle tabasco, which was not out of place but could've been better. This is a very simple recipe which I'll definitely make again.
Good shrimp dish. Like most shrimp recipes, this one was quick to make. Kind of reminded me of shrimp scampi..
I can't have any alcohol in my food so for sherry I substituted 1 tablespoon apple cider vinegar + pinch of sugar. I served over some buttered pasta.
I did make this and it was easy and yummy.
I lived in southern Spain for 4 years and this brought back great memories. Just as I remembered it! I added one more clove of garlic, though. Spanish Gambas al Ajillo is VERY garlicky.
Great recipe, I've been looking for this right recipe for awhile now! This is the one. Thank you! The smoked paprika knocks it out of the park!
Simple yet satisfying! Quick easy to make, definitely serve with garlic bread to soak up the sauce. This made a great weeknight dinner for us served with bread & a salad.
I don't gave sherry. Replaced it with wine vinegar and made the recipe a bit sour. Will try again with sherry.
11.5.18 I watched the video followed the recipe to the letter and although the shrimp were cooked perfectly I m still baffled why I didn t have that sauce to top the shrimp. I d added a crostini to the bottom of the bowl but just didn t have enough sauce to drizzle over the shrimp to moisten the bread. I know I could double the oil and sherry but then I'd be adding a ton of calories and fat as well. Regardless still delicious and quick-and-easy.
