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Gambas al ajillo is a tapas favorite and a great way to turn a small plate into a meal. The basics are olive, butter, garlic, and shrimp. From there you can add harissa honey as we do here as well as fresh parsley and lemon. Have it with your favorite adult beverage and crusty bread or spoon it over any blank canvas (from pasta to potatoes) for a main course that will make your day better.
Appetizer
Main Course
2 appetizers / 1 main course
Helen Park
Gambas al ajillo is a tapas favorite and a great way to turn a small plate into a meal. The basics are olive, butter, garlic, and shrimp. From there you can add harissa honey as we do here as well as fresh parsley and lemon. Have it with your favorite adult beverage and crusty bread or spoon it over any blank canvas (from pasta to potatoes) for a main course that will make your day better.
2 cloves garlic
2 Tbsp butter
2 Tbsp olive oil
¼ tsp Pepperoncini (optional and only if you want the spicy version)
½ pound large shrimp, peeled and deveined (approximately 12)
1 Tbsp Harissa Honey
Fine sea salt to taste
Black pepper to taste
1 Tbsp roughly chopped parsley
Lemon wedges
In a heavy bottom sauté pan or skillet, warm the garlic, butter, olive oil, and peperoncini if you are using.
As the butter is foaming, add the shrimp and continue cooking over medium heat.
When opaque, turn the shrimp over and continue cooking until shrimp are just cooked through.
Remove from heat, stir in the harissa honey, season with salt and pepper to taste, and finish with chopped parsley.
Serve with lemon wedges for fresh acidity.
In place of Harissa Honey you could also substitute Paprika, Pimentón, or even Sheba for a spicier kick. Make sure to adjust the quantity as you would need less dry spice than the Harissa Honey quantity.
Questions? Contact helen@laboiteny.com
La Boite
724 11th Avenue
New York, NY 10019
info@laboiteny.com
Store Hours:
Mon - Fri 10am - 4pm
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