Langostinos al Ajillo | Pacific white shrimp with garlic and parsley | The Soup Story

Langostinos al ajillo " garlic shrimp | prawns" One of the most famous traditional tapas in Spain. Well, it’s commonly known as Gambas al ajillo all around but I used langostinos crudos here which is the pacific white shrimp so it is supposed to be called as Langostinos al ajillo. In Spain crustaceans like shrimp and prawns are divided into a few categories like Gambónes,camarones,gambas and langostinos. Normally in every tapas bar they use gambas since it is smaller and has a milder flavour on the other hand my all time go for are langostinos because it is way bigger than gambas and has a more rich flavour. Finding Langostinos al ajillo is a bit rare in the tapas bars but its common in Andalucía and Madrid. It hardly takes 15 minutes and trust me it is really delicious. Just a few ingredients and maximum flavour. Always use a clay pot for making this dish and it does make a really huge difference in the taste. Serve this dish with some crusty bread and that’s all you need. Do try this recipe and let me know your thoughts. Hope you guys enjoy this video. Bon Appétit | The Soup Story | Ingredients . 350g Penaeus vannamei - Pacific white shrimp . 2 cloves of garlic . guindillas - dry red chilli . extra virgin olive oil . parsley . sea salt . crushed black pepper Method . Peel the Pacific white shrimp and set them aside . Reserve the shells to make a shrimp stock . Slice the garlic and guindillas . Heat a clay pot until it smokes . Add the sliced garlic and guindillas and a good amount of extra virgin olive oil . The shrimps should be partially submerged in the olive oil . Around 3 minutes flip them over and serve immediately . Before serving add some crushed black pepper and some parsley . Serve with some crusty bread and some Spanish cerveza

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