Shrimp in Garlic Sauce FULL RECIPE

I started working on this recipe over a year ago and when I posted about it on social media following my first attempt, I received many requests for the recipe. I promised everyone who asked that I would send it as soon as I felt it was finished. While there is only one Tio Pepe's Shrimp in Garlic Sauce (Gambas al Ajillo), this one comes pretty darn close!

As promised! Here is the full recipe. I only have two requests:

1. Please enjoy making and eating this as much as I have enjoyed creating it!

2. Please send me pictures and reviews of your finished dishes! I hope you love it.

Shrimp in Garlic Sauce

Serves 6-8

4 tablespoons extra virgin olive oil

1 small shallot, finely chopped

6-8 cloves garlic, minced (about ¼ cup)

¼ cup white wine such as pinot grigio

2 tablespoons cognac or brandy

¼ cup flour

1 tablespoon tomato paste

5 cups shrimp stock (recipe follows)

1 tablespoon gumbo file powder

1 ½- 2 pounds fresh shrimp, peeled/deveined and shells reserved

1 tablespoon flat leaf parsley, finely chopped

Kosher salt

Fresh cracked black pepper

Heat the oil in a large Dutch oven or sauce pan over medium heat. Add the garlic, shallots, ½ teaspoon salt, and ¼ teaspoon pepper, stirring occasionally until the shallots and garlic are fragrant, approximately 2-3 minutes, being careful not to let the garlic burn or it will become bitter. Off the heat, add the wine and cognac, return to heat and cook, stirring, until the liquid has mostly evaporated. Add the flour and stir to combine, cooking for several minutes.

Add the tomato paste and shrimp stock, using a whisk to break up any lumps, and bring to a boil, being sure to scrape the bottom of the pan. Reduce heat and cook 6-8 minutes, until the sauce has thickened slightly, stirring frequently. Add the file powder, and shrimp. Cook just until the shrimp are pink and cooked through, approximately 3 minutes and add the parsley. Taste for seasoning and add salt, pepper, or Old Bay if needed. Don’t overcook or the shrimp will be tough!

Serve in small bowls with a good crusty bread to sop up the sauce! You could also serve over rice.

Note – The sauce can be made in advance and it only gets better the longer it sits! If making in advance, gently reheat the sauce and add the shrimp at the last minute.

Shrimp Stock

Reserved shells from 1 ½ - 2 pounds fresh shrimp

4 cups chicken stock (or vegetable stock)

2 cup water

3 tablespoons seafood seasoning (such as Old Bay)

1 bay leaf

1 teaspoon kosher salt

½ teaspoon black pepper

Combine all of the ingredients in a medium sauce pan. Bring to a boil, cover, reduce heat to low, and simmer for 20-30 minutes. Pour through a fine mesh strainer into a bowl, pressing down on the shells with a wooden spoon to get out all of the liquid. Taste for seasoning. If you are not using for the Shrimp in Garlic Sauce recipe, allow to cool and store in the refrigerator for up to a week or in the freezer for up to 6 months.