Gambas Al Ajillo Recipe

Prepare guajillo chile puree

Remove stems and seeds from guajillo chiles. Toast them lightly in a dry skillet over medium heat for 30–45 seconds per side until they become fragrant but not burnt. Transfer to a bowl and pour 1 cup hot (not boiling) water over the chiles; let soak for 15 minutes to rehydrate. Meanwhile, roughly chop 4 of the garlic cloves and the shallot. After soaking, drain chiles, reserving 2 tablespoons of the soaking liquid. Place chiles, chopped garlic, shallot, smoked paprika, cumin, and reserved soaking liquid into a blender or food processor and purée until smooth. If needed, add 1–2 tablespoons additional hot water to reach a smooth sauce consistency.

Infuse oil and sear shrimp

Pat shrimp dry with paper towels and season lightly with 1/4 tsp salt and a pinch of black pepper. In a large skillet over medium-high heat, add 2 tablespoons extra-virgin olive oil. When oil is shimmering, add the remaining 2 garlic cloves thinly sliced and sauté 30–45 seconds just until fragrant (do not brown). Add shrimp in a single layer and sear 1–1.5 minutes per side until just pink and opaque. Transfer shrimp to a plate and set aside; they will finish cooking in the sauce.

Build the guajillo creamy sauce

In the same skillet, lower heat to medium and add 1 tablespoon olive oil and 2 tablespoons unsalted butter. Add the puréed guajillo mixture and cook, stirring, 1–2 minutes to remove raw edge. Pour in 1 tablespoon dry white wine to deglaze, scraping any browned bits. Stir in the heavy cream and the remaining 3/4 tsp salt and 1 tsp black pepper (adjust to taste). Simmer gently 3–4 minutes until sauce thickens slightly. Stir in 1 tablespoon lemon juice.

Finish shrimp in sauce

Return seared shrimp to the skillet and gently toss to coat in the sauce. Cook 1–2 minutes more until shrimp are fully cooked through and sauce is hot and slightly thickened (do not overcook shrimp). Taste and adjust seasoning with salt, pepper, or a squeeze more lemon if desired. Stir in 2 tablespoons chopped parsley just before serving.

Boil yucca

Place peeled, cut yucca sticks in a medium pot and cover with 4 cups cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook 12–15 minutes until yucca is tender when pierced with a fork but not falling apart. Drain and let cool slightly; remove and discard the fibrous core from each piece if present.

Fry yucca

In a heavy skillet or deep pot, heat 2 cups vegetable oil to 350°F (175°C) — or until a small piece of yucca sizzles immediately. Fry the boiled yucca in batches 3–4 minutes until golden and crisp on the outside. Remove with a slotted spoon and drain on paper towels. Season immediately with a light sprinkle of salt.

Plate and serve

Arrange fried yucca on a serving plate. Spoon gambas al ajillo (shrimp and guajillo creamy sauce) alongside or over the yucca. Garnish with remaining chopped parsley and serve with lime wedges on the side for squeezing. Serve hot.