From DN Recipes by David Nagy · Food & Beverage

CAMARONES AL AJILLO

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CAMARONES AL AJILLO
Mushrooms, capers, white wine, garlic, & fresh lemon juice. Served with a side of toasted Cuban bread
The dish is typically prepared by sautéing garlic and chili peppers in olive oil and sometimes butter. Shrimp is then cooked in this flavorful sauce, which is both garlicky and mildly spicy, before being finished with a splash of lemon juice or white wine and a garnish of fresh parsley or cilantro.
Spanish Garlic Shrimp (Camarones/Gambas al Ajillo al Estilo Español): To make these spicy and garlicky Spanish garlic shrimp, start by heating up about ¼ cup of good quality olive oil in a large skillet. Add 8-10 chopped garlic cloves and about 1 teaspoon of red pepper flakes. Cook for 1 minute until it's nice and fragrant.
Ingredients 4 servings
  • 1 lb large shrimp, raw and deveined
  • 2 tbsp olive oil (double or triple for more sauce)
  • 1 tbsp butter (double or triple for more sauce)
  • 3 garlic cloves, minced (or more to taste)
  • 2 dried chile guajillo peppers (stemmed, seeded, and sliced into very thin strips or red pepper flakes) OR 2-3 fresh red chile peppers such as Jalapeno or Anaheim
  • 1 lime, juice (or lemon, sherry wine, or dry white wine)
  • 2 tbsp fresh parsley (or cilantro)
  • Salt and pepper to taste
  • Finish the dish with chopped fresh parsley, fresh cilantro, or fresh basil.
Directions
  1. Heat the olive oil and butter in a large skillet over medium heat. Once melted, add the garlic. Cook for 1 minute, stirring often. Then add chili peppers that are fragrant. Cook for about 1 minute until fragrant. Make sure to stir often so the garlic doesn’t burn.
  2. Add the shrimp in a single layer and season with salt and pepper. Cook for 1-3 minutes per side until cooked through.
  3. Add the lime juice and parsley. Serve immediately