Garlic Shrimp- Camarones al Ajillo
Camarones al Ajillo
Spanish in origin, this heartty peasant dish is prepared in all Cuban homes.
In a large skillet over low heat, heat the oil until it is fragrant, then cook the garlic, stirring, 1 to 2 minutes.
Raise the heat to medium, add the shrimp, and cook, stirring, until they turn pink, 5 minutes. (If you prefer extra oil, add it along with shrimp.)
Add the lime juice, salt, oregano, and parsley, and stir well.
Correct seasonings and add Tabasco.
Transfer to a heated serving platter and serve immediately, accompanied by crunchy bread to soak up the garlic-flavored oil.
1/2 Cup Pure Spanish olive oil or more to taste
6 Cloves Garlic, finely chopped
3 Pounds Prawns or extra large shrimp
2 Limes, squeezed
Salt to taste
1 Pinch Dried Oregano
3/4 Cup Finely chopped fresh Parsley
1 Dash Tabasco sauce, optional
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