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Gambes a L’Ajillo: Shrimp in Garlic Oil
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4 tsp
vegetable oil
2 tsp
extra-virgin olive oil
4 md
garlic cloves, thinly sliced
8 md
tail-on shrimp (2½5 count), peeled and deveined
½ tsp
adobo seasoning plus a generous pinch of pimentón (smoked paprika)
1 tbsp
finely chopped fresh curly parsley, for serving

My deepest memories come from playing around in the kitchen as a boy while my mother cooked. The savory aroma of sofregit and the smell of frying garlic always remind me of her, as do the smells in this dish. I like to serve it to guests in small cast-iron skillets with the shrimp and garlic still sizzling. The aromas of garlic and oil waft up from the pan, engulfing your senses.


  1. In a cold 6-inch cast-iron skillet, stir together the oils and garlic. Tuck the shrimp together in a single layer on top. Place the skillet over medium-high heat and sprinkle a generous pinch (about ¼ teaspoon) of adobo seasoning over the shrimp as they begin to sizzle. Sear the shrimp until they are pink on one side, about 2 minutes, shaking the pan once or twice to keep the garlic from burning. Use tongs to turn the shrimp and cook until they are bright pink, about 1 minute more.
  2. Sprinkle with the remaining adobo seasoning and remove the skillet from the heat. Let stand for about 30 seconds and serve the shrimp sizzling in the skillet.

Reprinted from

Catalan Food

Daniel Olivella

Book Cover