• José Andrés’ Gambas al Ajillo


Sautéed Shrimp with Garlic & Guindilla Pepper

By José Andrés

José Andrés’ Gambas al Ajillo


For the Sautéed Shrimp:

  • 1 pound Shrimp White 31/35 peeled and deveined, or your preferred size
  • 1/4 cup Spanish Extra Virgin Olive Oil
  • 4 cloves of garlic, peeled
  • 5 Arbol chiles
  • 5 tablespoons of brandy
  • 5 tablespoons lemon Juice
  • ½ cup Brava sauce (Recipe Below)
  • Kosher salt to taste
  • 2 tablespoons parsley to serve

For the Brava Sauce:

  • 2 tablespoons vegetable oil
  • 1 ounce whole garlic peeled and sliced
  • 2 arbol chile
  • 2 tablespoons sugar
  • 2 tablespoons Spanish sherry vinegar
  • 1 tablespoon tomato paste
  • 2 pounds whole canned tomatoes (pureed)
  • 1 tablespoon Spanish sweet pimenton
  • Kosher salt to taste


Servings: 5

Sauteed Shrimp:

Thinly slice the garlic cloves with a knife, mandoline or slicer and set aside. In a large skillet heat the oil over medium heat. Add the garlic and cook until it begins to fry. Add the Arbol chile and cook for 1 minute.

Turn the heat up to high and add the shrimp. When the shrimp starts to change color, add the brandy, lemon juice and brava sauce (recipe below) and stir to combine. Remove from the heat, season with salt.

Brava Sauce:

In a medium size pot over medium heat add the oil, garlic and Arbol chile and sauté slowly until they start to brown. Add the sugar and stir until it melts. Add the vinegar and tomato paste and cook for a few minutes. Pour in the tomato puree and simmer until almost dry. Add the pimenton and adjust seasoning with salt if necessary. Strain through a sieve and reserve for later use.

Stack the shrimp into 5 shallow bowls, garnish with the parsley and serve.

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