This modern interpretation of the Spanish classic combines the precision of sous vide cooking with the bold flavors of traditional Camarones al Ajillo. The shrimp are lightly dry-brined, optionally treated with baking soda for an exceptionally firm, succulent texture, then cooked sous vide before being briefly torched and tossed in a luxurious sauce of Spanish extra-virgin olive oil, sweet garlic confit, browned butter, Fino sherry, smoked and sweet Spanish paprika, and fresh parsley. The result is remarkably juicy shrimp with the unmistakable flavors of Spain.

Yield: 4 servings

Preparation Time: 35 minutes

Cook Time: 20 minutes

Ingredients

Shrimp

• 1 1/2 pounds large shrimp (16–20 count), peeled and deveined, tails left on
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda (optional, for a firmer texture)
• 1 Tablespoon Spanish extra-virgin olive oil
• 1 teaspoon browned unsalted butter
• 3/4 teaspoon smoked Spanish paprika (Pimentón de la Vera)
• 1/4 teaspoon sweet Spanish paprika
• 1/4 teaspoon freshly ground white pepper

Ajillo Sauce

• 1/2 cup Spanish extra-virgin olive oil
• 12 large cloves garlic, thinly sliced
• 1 bay leaf
• 1 Tablespoon unsalted butter
• 3 Tablespoons Fino sherry
• 2 teaspoons freshly squeezed lemon juice
• Several fresh flat-leaf parsley stems
• 1 1/2 Tablespoons chopped fresh flat-leaf parsley leaves

For Finishing

• Fresh flat-leaf parsley leaves
• 1 teaspoon finely grated fresh lemon zest
• Lemon wedges
• A light drizzle of Spanish extra-virgin olive oil

Preparation

1. Pat the shrimp completely dry with paper towels. Sprinkle evenly with the kosher salt and the baking soda, if using. Toss gently to coat and refrigerate uncovered for 15 to 20 minutes. Do not rinse. Pat the shrimp dry once more before seasoning.
2. Season the shrimp with the smoked paprika, sweet paprika, and white pepper. Toss with the olive oil and browned butter.
3. Preheat the sous vide water bath to 140 degrees Fahrenheit.
4. Arrange the shrimp in a single layer in a vacuum-seal bag or heavy-duty zip-top freezer bag. Remove as much air as possible and seal.
5. Cook sous vide for 20 minutes.
6. While the shrimp cook, combine the olive oil, sliced garlic, bay leaf, and parsley stems in a small saucepan. Cook over very low heat for 12 to 15 minutes, stirring occasionally, until the garlic is soft and lightly golden. Do not allow the garlic to brown.
7. Remove and discard the bay leaf and parsley stems.
8. Add the butter and cook until it becomes lightly browned and develops a nutty aroma.
9. Stir in the Fino sherry and simmer for 1 minute.
10. Remove the saucepan from the heat and stir in the lemon juice and the chopped parsley leaves.
11. Warm a serving platter in a low oven.
12. Remove the shrimp from the bag and gently pat dry. Lightly caramelize them with a culinary torch until a few small charred spots develop. Alternatively, sear them in a very hot skillet for 15 to 20 seconds total.
13. Allow the shrimp to rest for 1 minute.
14. Add the shrimp to the warm ajillo sauce and gently toss until evenly coated.
15. Transfer the shrimp to the warmed serving platter. Spoon the remaining sauce over the shrimp. Finish with the fresh lemon zest, additional parsley leaves, and a light drizzle of Spanish extra-virgin olive oil. Serve immediately with fresh lemon wedges.

Cook’s Notes

• The optional baking soda treatment improves moisture retention and produces a slightly firmer, snappier texture. Because only a small amount is used, there is no need to rinse the shrimp afterward.
• Spanish extra-virgin olive oil and authentic Pimentón de la Vera provide the most authentic flavor.
• Garlic should become soft and lightly golden, never dark brown or bitter.
• Browning the butter adds richness while allowing the olive oil to remain the dominant flavor.
• A brief torch finish creates subtle caramelization without overcooking the shrimp.
• Warming the serving platter helps keep the olive oil sauce fluid and aromatic while serving.

Serving Suggestion

• A small serving of crisp Granny Smith Apple Salad provides a refreshing contrast to the rich garlic-infused olive oil. The bright acidity of the apples cleanses the palate between bites, making each shrimp taste as vibrant as the first.
• Serve the salad alongside the shrimp—not on top—to preserve the crisp texture of the apples and allow guests to alternate bites of the two dishes.

Beverage Suggestions

• Albariño
• Verdejo
• Dry Sauvignon Blanc
• Spanish Cava
• Crisp Spanish lager
• Sparkling mineral water with lemon