Camarones al Ajillo -Shrimp with Garlic Sauce
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.
Servings 4 people
Ingredients
- 2 lbs raw shrimp peeled and deveined (tails on or off according to your preference) - 2 lbs = aprox 1 kg
- 4 tbs butter
- 6 garlic cloves sliced or diced or crushed - add more or less based on your preference
- ½ cup of white wine - use shrimp stock as a replacement if needed
- 2 tablespoons of finely chopped parsley or cilantro, basil, etc
- 1 lemon juiced and zested
- 2-3 scallions or green onions chopped
- 1 mild aji pepper or Fresno chili pepper sliced or diced – optional, can also use red pepper flakes
- Salt and pepper to taste
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.