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Camaron al Ajillo
Created by: Howcan Team
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 1/4 cup of olive oil
- 6 cloves of garlic, thinly sliced
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of dry white wine
- 2 tablespoons of fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large skillet, heat 1/4 cup of olive oil over medium heat.
- Add 6 cloves of thinly sliced garlic and 1/4 teaspoon of red pepper flakes to the skillet. Cook for 1-2 minutes, or until the garlic is fragrant and just beginning to brown.
- Add 1 pound of peeled and deveined shrimp to the skillet. Season with salt and pepper to taste. Cook for 2-3 minutes, or until the shrimp turn pink and opaque.
- Pour in 1/4 cup of dry white wine and cook for an additional 1-2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Sprinkle 2 tablespoons of chopped fresh parsley over the shrimp and toss to combine.
- Remove the skillet from the heat and transfer the shrimp and garlic-infused oil to a serving dish.
- Serve the Camaron al Ajillo immediately, with crusty bread or over rice, and enjoy!
Camaron al ajillo, also known as garlic shrimp, is a classic Spanish dish that originated in the southern regions of Spain. This flavorful dish features succulent shrimp cooked in a sizzling garlic-infused olive oil, often with a hint of paprika and a splash of white wine for added depth. The dish has since spread to Latin American and Caribbean cuisines, each region adding its own unique twist. Renowned chefs like José Andrés and José Pizarro have popularized this dish in their restaurants, showcasing the simplicity and bold flavors of Camaron al ajillo. For the best version of this dish, head to coastal regions where fresh, plump shrimp are abundant, and savor the rich, garlicky goodness. Whether enjoyed as a tapas or a main course, Camaron al ajillo is a delightful culinary experience that captures the essence of Spanish and Latin American cuisine.
25 min
4
300 calories
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