Camarones al Ajillo -Shrimp with Garlic Sauce
User Reviews
5
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 people
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Course
Main Course, Appetizer
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Cuisine
South American, American, International, Caribbean, Ecuadorian
Camarones al Ajillo -Shrimp with Garlic Sauce
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Recipe for Camarones al Ajillo, this Ecuadorian variation of Shrimp with Garlic sauce is made with shrimp, butter, garlic, white wine, fresh herbs (parsley or cilantro), lemon juice, green onion and aji or chili pepper.
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Ingredients
- 2 lbs Shrimp peeled and deveined (tails on or off according to your preference) - 2 lbs = aprox 1 kg, raw
- 4 tbs butter
- 6 garlic sliced or diced or crushed - add more or less based on your preference, cloves
- ½ cup white wine use shrimp stock as a replacement if needed
- 2 tablespoons parsley or cilantro, basil, etc, finely chopped
- 1 lemon juiced and zested
- 2-3 green onion chopped, or scallions
- 1 mild aji pepper sliced or diced - optional, can also use red pepper flakes, or Fresno chili pepper
- salt to taste
- black pepper to taste
Recommended side dishes:
- white rice Ecuadorian or Latin style
- patacones aka tostones or green plantain chips
- onion in curtido salad
- tomato in curtido salad
Instructions
- Season the shrimp with salt and pepper.
- Heat two tablespoons of butter in a skillet or frying pan. Add the garlic and cook for 1 minute.
- Add the shrimp and cook until done, stir frequently. Sprinkle with 1 tsp of chopped parsley.
- Remove the shrimp and place them on a plate and reserve until later.
- Add the rest of the butter, the white wine and 1 tsp of lemon zest, cook until the wine is reduced by half.
- Add the shrimp back into the pan and stir. Turn off the heat. Mix in the scallions/green onions, chili pepper (fresh or flakes) and chopped parsley.
- Drizzle with lemon juice and serve immediately.
- Can be served as main dish with rice and patacones (green plantain chips) or as appetizer.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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