Being from a country with quick access to both the Pacific and Atlantic waters, it’s no wonder I love fish and seafood as much as I do. I could, and believe me when I say I’m not kidding, eat from the bounties of the sea on a daily basis. I love it all, or at least I love every sea creature I’ve tasted to date. Would you like me to list them? There are the obvious, fish and crustaceans; then there’s all the shells–oysters, mussels, clams, scallops. I’ve had octopus, cuttlefish, eel, turtle, sea cucumber. Some others I only know in their Spanish names.
Believe me. I eat and love to eat lots of seafood. There are some I like much more than others, of course. There’s just never enough of them. Today my focus is on shrimp. Let me have a moment to think about that delicate, sweet, and that far away taste of the ocean. I’m hungry.
This is how I make Camarones al Ajillo (Garlic Shrimp). My favorite thing about this recipe is how easy it is and how well the natural taste of the shrimp comes through. I hope you enjoy it as much as I do.
Ingredients
1 lb shrimp, peeled & deveined
3/4 tsp sea salt
1 tsp crushed garlic
1 tsp extra virgin olive oil
Combine these ingredients in a bowl and set aside. In the meantime, prepare the following:
1 cp onion, diced
2 fresh cloves garlic, minced
1/4 cp parsley, finely chopped
2 tbsp extra virgin olive oil
1/2 cp beer or white wine
1 tbsp butter
You will need to use a saute pan with a lid. Heat the olive oil and add the onions. Cook onions until translucent and add garlic and parsley, cook for 2 or 3 more minutes.
Add the shrimp, tossing around and incorporating the onions. When the shrimp begin to lose their transparency, add the beer/wine. Stir very well to cook down the alcohol. Turn off the heat and cover with the lid, allow the steam and heat contained in the pan to continue cooking the shrimp. Uncover and stir it once more. The shrimp are done when slightly pink.
Serve it over white rice or with crusty French bread.
Cookingly yours,
Anamaris
Comments ( 2 )
That looks YUUUUMMMYYY!!!