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December 13 2013

Shrimp Ajillo

This month’s recipe is a spicy and light starter for your next holiday party or appetizer. It is a Shrimp Ajillo. Ajillo means with garlic in Spanish and we pep it up with a Caribbean flair.I hope you enjoy .
Shrimp Ajillo     serves 4

Ajillo Sauce:
2 TB. extra virgin olive oil
1 TB. Fresh Chopped Garlic
2 cup’s – Chicken Stock
3 Dashes of Hot Sauce
1 / 4 Cup Cold Water
2       tsp. Corn Starch
  1. In a sauce pot, heat oil and add garlic to just sweat, careful not to burn.
  2. Add chicken stock and hot sauce and bring to a boil.
  3. Mix cold water and corn starch together and when stock is boiling, add the corn starch slurry slowly. This will thicken the sauce slightly.
  4. Pull off stove and keep warm.
1 TB. – extra virgin olive oil
12 – 13/15 Pink or White shrimp peeled and deveined
1TB. Caribbean jerk spice
1 – Red Pepper cleaned and julienned
 
  1. In a sauté pan, heat oil on high heat.
  2. Dust the shrimp with the seasoning coating well.
  3. Sauté shrimp until half the way done.
  4. Add the pepper’s and cook 1 more minute.
  5. Add the ajillo sauce and cook until shrimp are just done and still tender.
  6. Place 4 shrimp into 4 bowls and equal amounts of sauce over the shrimp.
  7. Garnish with fresh cut scallions and serve with grilled sliced French baguette or ciabatta bread. Bon appetite