| 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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