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Zarzuela Gambas al Ajillo
(Shrimp in Garlic Sauce)


  • 1/3 cup olive oil
  • 4 cloves garlic, sliced
  • 2 small red chile peppers
  • 3/4 pound small shrimp (about 50 to 60), peeled and deveined
  • Salt to taste
  • 1 tablespoon minced parsley
  • A little lemon juice (optional)


  1. In an earthenware casserole, heat oil, and add garlic and chile peppers. When garlic begins to turn golden, add shrimp and salt. Cook shrimp for about 1 minute, sprinkle with parsley and serve immediately, with a little lemon juice squeezed over, if desired.
  2. Serve with bread.

Yield: 4 servings

Source: Lucas Gasco, Zarzuela, San Francisco, California