Overview

• Tribune News Service syndicated Linda Gassenheimer’s Gambas al Ajillo recipe on August 8, 2025 as part of its Quick Fix column.
• The recipe calls for shrimp sautéed in olive oil with crushed garlic, hot pepper sauce and a splash of dry sherry or white wine to capture bold southern Spanish flavors.
• Each two-serving batch yields 308 calories, 7.7 grams of fat, 34.8 grams of protein and 10.3 grams of carbohydrates with full nutritional details provided.
• Practical substitutions such as white wine or chicken broth stand in for dry sherry to accommodate pantry-friendly cooking.
• The dish is paired with turmeric-seasoned yellow rice and peas as an accessible, saffron-inspired accompaniment.