| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Spanish | Seafood, Cuba, Update, Archived | 6 | Servings |
INGREDIENTS
| 1/2 | c | Pure Spanish olive oil or more to taste |
| 4 | To 6 cloves garlic, finely chopped | |
| 2 1/2 | To 3 pounds prawns or extra-large shrimp, shells and heads | |
| Left on | ||
| Juice of 2 limes | ||
| Salt to taste | ||
| pn | Of dried oregano | |
| 1/4 | c | Finely chopped fresh parsley |
| ds | Of Tabasco sauce, optional | |
| 1 | In a large skillet over low heat, heat the oil until it is fragrant, |
INSTRUCTIONS
then cook the garlic, stirring, 1 to 2 minutes. Raise the heat to medium, add the shrimp, and cook, stirring, until they turn pink, 5 minutes. (If you prefer extra oil, add it along with the shrimp. ) Add the lime juice, salt, oregano, and parsley, and stir well. Correct seasonings and add Tabasco. 2. Transfer to a heated serving platter and serve immediately, accompanied by crunchy bread to soak up the garlic-flavored oil. Makes 6 to 8 servings CAMARONES AL AJILLO Garlic Shrimp File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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