SHRIMP SAUTEED IN GARLIC-SPANISH STYLE.

This recipe is also known as:

Camarones al Ajillo

Gambas al Ajillo

Serves 8 as an appetizer course.
Serves 4 as a main entree over angel hair pasta.


I also call this recipe"My Match-book Shrimp Recipe." My first experience with this appetizer was at the Columbia Restaurants in Florida. It was delicious. As fate would have it, The Columbia Restaurant folks were considerate enough to print a selection of their recipes on the inside covers of their match-books. Since then, they have published a cookbook containing a fine selection of their recipes. It made a great addition to my cookbook collection. Plus, I could now get rid of all those match-books.

INGREDIENTS
Recipe yields: servings. Required serving: 
 Lb. Shrimp, medium to large, peeled and deveined.  Lbs. Shrimp, medium to large, peeled and deveined.
 Cup olive oil.  Cup(s) Olive oil.
 Garlic cloves, large and thinly sliced. Garlic cloves, large and thinly sliced.
 Dried red chili peppers, broken into 3 pieces. Seeds removed.  Dried red chili peppers, broken into 3 pieces. Seeds removed.
 Tablespoons Chicken broth/stock.  Tablespoon(s) Chicken broth/stock.
 Tablespoons Fresh lemon juice. Tablespoons Fresh lemon juice.
 Tablespoon Dry sherry.  Tablespoons Dry sherry.
 Tablespoons Fresh chopped parsley.  Tablespoons Fresh chopped parsley.
 Teaspoon Salt, or to taste. Teaspoon Salt, or to taste.

PREPARATION

  1. Heat olive oil in a large saute pan until very hot. Almost smoking.


  2. Add garlic and chili peppers. Stir immediately. Do not let garlic burn.


  3. When garlic just begins to turn golden brown, add shrimp and cook over high heat, stirring constantly.


  4. When shrimp just turn pink, add broth, lemon juice and sherry. Bring to boil and remove pan from heat.


  5. Season with salt and stir in parsley. Serve immediately with crusty French bread for sopping up those glorious juices.

    NOTES:

  • I usually serve individual portions in au gratin dishes decorated with parsley sprigs.


  • If you use this recipe as an entree over pasta you may wish to increase your liquid ingredients. Perhaps double.
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