CUBA ~ Shrimp in Garlic Sauce ~ Camarones al Ajillo
SHRIMP IN GARLIC SAUCE
Camarones al Ajillo
This recipe, Spanish in origin, is a popular dish among Cubans. Fresh lime juice helps to "cook" the shellfish, while olive oil gives added depth. Many cooks saute the shrimp, but I [author] prefer the golden brown finish broiling affords. Brevity is the key -- don't overcook the shellfish. Always serve hot and with lots of Cuban bread to dunk in the precious garlic oil.
Makes about 1 dozen
1 pound jumbo shrimp, peeled and butterflied, with tails intact
1/4 cup olive oil
2 tablespoons clarified butter
6 garlic cloves, peeled and chopped
Juice of 1 lime
Dash of Tabasco sauce
3 tablespoons dry white wine
Spanish paprika
Fresh parsley and lemon or lime slices, for garnish
Place shrimp in a medium broiler pan. Heat a large skillet and add olive oil, then butter. When the butter is melted and oil begins to smell fragrant, add garlic. Saute over moderately high heat for about 1 minute, or until garlic is translucent but not browned. Add lime juice, Tabasco, and wine. Mix well with a wooden spoon. Pour mixture over the shrimp, saturating all shrimp well. Preheat the broiler, placing rack about 6 inches from heat. Allow shrimp to marinate for about 20 minutes while broiler is heating. Sprinkle shrimp with paprika, then broil, turning once or twice until the shellfish turns pink and is cooked through. This will take just a few minutes. Do not overcook. Remove from oven and garnish with fresh parsley and lemon or lime slices. Serve with fancy colored toothpicks.
Source: "CUBA COCINA!" by Joyce LaFray
Camarones al Ajillo
This recipe, Spanish in origin, is a popular dish among Cubans. Fresh lime juice helps to "cook" the shellfish, while olive oil gives added depth. Many cooks saute the shrimp, but I [author] prefer the golden brown finish broiling affords. Brevity is the key -- don't overcook the shellfish. Always serve hot and with lots of Cuban bread to dunk in the precious garlic oil.
Makes about 1 dozen
1 pound jumbo shrimp, peeled and butterflied, with tails intact
1/4 cup olive oil
2 tablespoons clarified butter
6 garlic cloves, peeled and chopped
Juice of 1 lime
Dash of Tabasco sauce
3 tablespoons dry white wine
Spanish paprika
Fresh parsley and lemon or lime slices, for garnish
Place shrimp in a medium broiler pan. Heat a large skillet and add olive oil, then butter. When the butter is melted and oil begins to smell fragrant, add garlic. Saute over moderately high heat for about 1 minute, or until garlic is translucent but not browned. Add lime juice, Tabasco, and wine. Mix well with a wooden spoon. Pour mixture over the shrimp, saturating all shrimp well. Preheat the broiler, placing rack about 6 inches from heat. Allow shrimp to marinate for about 20 minutes while broiler is heating. Sprinkle shrimp with paprika, then broil, turning once or twice until the shellfish turns pink and is cooked through. This will take just a few minutes. Do not overcook. Remove from oven and garnish with fresh parsley and lemon or lime slices. Serve with fancy colored toothpicks.
Source: "CUBA COCINA!" by Joyce LaFray