Recipe

On a winter evening, the kitchen is filled with the warm aromas of olive oil, garlic, and chili, while a classic Spanish garlic shrimp dish sizzles away in a cast-iron skillet. This appetizer from Andalusia has won over diners worldwide with its intense flavor and simplicity. On the kitchen counter, the Geedel vegetable chopper becomes an efficient assistant for processing large quantities of garlic and herbs, making the preparation of this exotic dish as enjoyable as eating it.

Ingredients  

Main Ingredients & Seasonings

- Fresh large shrimp: 500g (shell-on or peeled, tails left on)  

- Extra virgin olive oil: ½ cup  

- Garlic cloves: 8–10  

- Dried red chilies: 2–3 (or 1 teaspoon chili flakes)  

- Fresh parsley: ¼ cup  

- White wine: ¼ cup (optional)  

- Lemon: 1  

- Sea salt: to taste  

- Freshly ground black pepper: to taste  

- Smoked paprika (Pimentón): 1 teaspoon  

Serving Suggestions

- Crusty baguette or rustic bread  

- Extra lemon wedges  

- Simple green salad  

Instructions

Step 1: Prepare Ingredients

Prepare the garlic: Peel the garlic cloves. Using the Geedel food chopper with the dicing blade, place the garlic cloves in the container and press lightly 3–4 times until finely and evenly minced. The sealed design of this manual vegetable chopper perfectly retains the aroma of garlic while avoiding the lingering smell on your hands from hand-chopping.

Prepare the parsley: Wash and thoroughly dry the fresh parsley with a paper towel (excess moisture can affect the texture). Without changing the blade, use the dicing blade to chop the parsley by pressing 2–3 times until finely minced. Gently separate the chopped parsley with your fingers and set aside.  

Prepare the chilies: If using fresh chilies, remove the seeds and slice into rings. If using dried chilies, break into small pieces or snip with scissors. The Geedel chopper is also suitable for processing dried spices.  

Step 2: Prepare the Shrimp

If using shell-on shrimp, it’s recommended to keep the heads and tails for added flavor, but make a slit along the back to remove the vein. If using peeled shrimp, simply pat dry with a paper towel.  

Lightly season both sides of the shrimp with sea salt and black pepper, and let sit for 5 minutes to absorb the flavors.  

Step 3: Cook the Garlic Shrimp

Heat the oil: Use a small cast-iron skillet or heavy-bottomed pot (traditional recipes use a clay pot). Heat the olive oil over medium heat for about 2 minutes until warm but not smoking (around 160°C).  

Fry the garlic and chilies: Add the minced garlic and chili pieces (or chili flakes) to the oil. Reduce to medium-low heat and fry slowly for 3–4 minutes, gently stirring with a wooden spoon, until the garlic turns light golden brown and releases a rich aroma. Note: Avoid burning the garlic, as it will turn bitter.  

Add seasoning: Sprinkle in the smoked paprika (Pimentón) and quickly stir to incorporate it into the oil.  

Cook the shrimp: Arrange the shrimp evenly in the pan and cook for 1.5–2 minutes per side (depending on the size) until the shrimp curl and turn pink. While cooking, spoon the hot oil over the shrimp repeatedly.  

Add white wine (optional): Pour the white wine along the side of the pan—it should sizzle. Cook for 30 seconds to allow the alcohol to evaporate, leaving behind its aroma.  

Add parsley: Sprinkle in most of the chopped parsley and stir gently.  

Step 4: Finish and Serve  

Remove from heat immediately and squeeze in the juice of half a lemon.  

Bring the skillet directly to the table (the cast iron will keep the dish warm).  

Garnish with the remaining parsley and a pinch of sea salt.  

Serve with lemon wedges and plenty of bread for dipping.  

Summary  

This hand vegetable chopper demonstrates irreplaceable advantages when processing large quantities of garlic—not only is it fast and ensures even chopping, but it also avoids the lingering odor on your hands that often comes with hand-chopping. With the help of the Geedel vegetable chopper, this homemade version of Spanish garlic shrimp transforms tedious prep work into a simple and enjoyable task. It allows every home cook to recreate authentic Spanish flavors at home, adding a touch of Mediterranean sunshine to the autumn and winter table.