Cuban recipe
Cuban-Style Garlic Shrimp (Camarones al Ajillo)
Juicy shrimp with garlic, dry wine, lemon and parsley, served hot as an appetizer to share.
- Preparation15 min
- Cooking10 min
- Total time25 min
- Servings4 appetizer servings
- DifficultyEasy
Garlic shrimp is one of those appetizers that always disappears from the table: garlic infused in oil, a splash of dry wine and the fresh touch of lemon and parsley at the end.
It is served hot, in a small cazuela or a deep dish, with its light sauce for dipping toasted Cuban bread. Perfect for a get-together, a celebration or to start a family meal.
Ingredients
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Method
- If the shrimp are frozen, thaw them beforehand in the refrigerator. Drain them and dry them very well with paper towel. Slice the garlic thinly, chop the parsley and have the rest of the ingredients ready.
AI-generated image.CiberCuba - Heat the oil in a wide skillet over medium-low heat. Cook the garlic for 1 to 2 minutes, until it perfumes the oil, making sure it does not darken.
AI-generated image.CiberCuba - Add the wine, raise the heat to medium and let it boil for 1 to 2 minutes. Stir in the oregano.
- Add the shrimp in a single layer, season with salt and pepper and cook about 2 minutes per side. Cook only as long as needed, 4 to 6 minutes in total depending on size, until the flesh is firm and opaque in the center. If the skillet is small, cook in two batches and allow a few extra minutes.
- Remove from the heat immediately. Toss with the lemon and parsley, taste the seasoning and serve with their light garlic sauce. Do not let them boil or keep them on the heat once cooked.
- If you want the accompaniment, toast the bread while the shrimp cook and serve it on the side.
