Thursday, December 1, 2011

Camrones al Ajillo - Garlic Shrimp

Well, this is a first folks!  For anyone who has followed this blog with any regularity, they will notice the absence of any seafood.  Typically, I do not cook seafood because Kevin does not eat it.  So I will only cook it when he is not home.

Just over a month ago, we took in a wonderful 19-year old young man (named Kevin, as well) who was forced out of his home.  He has made a wonderful addition to our family AND he loves seafood!  So, I promised him some meals would be seafood when Kevin would work late.

I asked the young Kevin to take a look at three recipes and pick one.  Being from Mexico, our young border chose this recipe.  I must say it contained a minimal number of ingredients but packed a terrific punch!  Do not be afraid of the 10 (yes, ten) garlic cloves.  The only addition I made to this recipe was a seeded/chopped jalapeno.

Let's just say there was a pound of shrimp served over a bed of yellow Spanish rice.  There were NO leftovers!  If you like shrimp and are looking for something easy to make.  This is the recipe for you!

Camarones al Ajillo (Garlic Shrimp)

1  tablespoon olive oil
1/4  cup butter
1/2 green bell pepper, sliced
1 large onion, sliced
10 garlic cloves, thinly sliced
1  jalapeno, seeded and thinly sliced (omit if you do not like the heat)
1  pound fresh large shrimp, shelled and de-veined (I used frozen pre-cooked)
1/2 cup canned tomato, diced with juices
1  tablespoon dried parsley
1/4  teaspoon crushed red pepper flakes (optional)
salt and ground black pepper, to taste

1.  Heat the olive oil and butter in a skillet over medium heat.

2.  Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

3.  Stir in the garlic, and cook until fragrant, about 1 minute more.  Add the shrimp and cook until opaque, about 2 minutes on each side.

4.  Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes.

5.  Season with salt and pepper.

1 comment:

  1. Steve....This looks FABULOUS!
    I'm going to make it next week....My mouth just waters looking at the enlarged pix.....


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