The shrimp and garlic are the stars of this dish, so don’t serve it with anything that will compete with those flavors. A simple heap of white rice should do nicely.
Camarones Al Ajillo
(Shrimp in Garlic Sauce) Start to finish: 15 minutes Servings: 2
1/4 cup olive oil
20 extra-large shrimp, shelled and deveined
1 tablespoon minced garlic 1/4 cup dry white wine Pinch salt Pinch dried oregano Pinch cumin powder
4 sprigs fresh parsley
In a large skillet over medium, heat the olive oil until fragrant. Add the shrimp and garlic and saute until the shrimp starts to turn pink, about 4 to 5 minutes. Use tongs to turn the shrimp once during cooking.
Reduce the heat to low, then add the wine, salt, oregano and cumin. Cook extra 4 to 5 minutes.
Use tongs to transfer the shrimp to serving bowls, then pour the sauce over the shrimp. Garnish with parsley.
Recipe adapted from Emilio and Gloria Estefan’s “Estefan Kitchen,” Celebra, 2008.