Camarones Al Ajillo Garlic Shrimp Recipes

Steps:

• Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

Steps:

• First, prepare the Mojo de Ajo:.
• Chop the garlic by hand or in the food processor until the garlic bits are about an 1/8" in size--about 1/2 cup of chopped garlic.
• Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat.
• Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil).
• Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden --about thirty minutes.
• Add the lime and simmer about five minutes, until the juice has evaporated or been absorbed.
• Stir in the chiles, then taste and add additional salt if necessary.
• Keep the pan over the lowest heat so the garlic will be warm when the shrimp are ready.
• Put the lime wedges into a serving bowl and set them out.
• Now, prepare the Shrimp:.
• Set a large, heavy skillet over medium-high heat and spoon about one and a half tablespoons of the oil (but not the garlic) from the mojo.
• Add half the shrimp to the skillet, sprinkle with salt, and stir gently and continuously until the shrimp are just cooked through (3 to 4 minutes).
• Add half the cilantro (if you're using it)and scoop the shrimp onto a warm, deep serving platter.
• Repeat with another one and a half tablespoons of the oil and the rest of the shrimp and cilantro.
• Now, finish the dish:.
• When all the shrimp are cooked and placed in the serving platter, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan and scatter them over the shrimp.
• Serve with the lime wedges to, as Mr. Bayless says, add sparkle.
• Note: The Mojo de Ajo will keep in the fridge for a couple of weeks--the oil will become solid but will liquefy again at room temperature--warm it slowly before using.
• Note 2: For the best texture, cook the shrimp immediately before serving, but, you can cook them an hour or so ahead, douse them with the garlic and serve at room temperature.

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Steps:

• In a deep frying pan saute garlic.
• Once garlic is a light golden color, add shrimp and remaining ingredients.
• Cook 8-10 minutes so that the garlic will blend with the shrimp.
• Serve and garnish with cilantro.

Steps:

• In a saute pan, heat olive oil and saute garlic, bay leaf, and chile pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon.

Steps:

• Make sure that you have all of the ingredients ready to go!
• Bring a LARGE non-stick frying pan or a wok to medium-high heat.
• Add olive oil, garlic and minced cherry pepper. Cook until light brown and add shrimp. Season with salt and pepper.
• Cook for a minute or two until shrimp are almost changed colour. Add Corona Extra and finish cooking (When shrimps fully change colour from blue to pink, they are done.).
• Serve on a platter topped with cilantro or parsley and juice of two real limes. Slice third lime into thin wheels for pretty garnish along the top of the dish.