Tuesday, January 24, 2006

Shrimp in Garlic Wine Sauce
(Camarones al Ajillo)

This recipe is a classic Cuban dish, and one of the most popular and frequently served appetizers at Cuban restaurants and parties!
Serving Size: 6-8


2 teaspoons butter
2 tablespoons freshly chopped cilantro
4 cloves garlic, minced
1/4 cup olive oil
1 3/4 pounds raw shrimp, peeled and cleaned
1/4 cup white wine
2 lemons

In a medium-sized pan, heat the olive oil over medium-high heat. Add the butter and whisk until it begins to subside after bubbling. Add the minced garlic and saute for 1 minute. Add the shrimp and cook for a few minutes, stirring occasionally. You should start to see the shrimp change color and start to shrink. Add the wine and lemon juice and cook 2 minutes, stirring frequently to make sure all the juices get through to the shrimp. Serve the shrimp on a platter, and make sure to pour the sauce from the pan over the shrimp. Sprinkle the cilantro and serve.

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