Thursday, January 1, 2009

Cuban Shrimp, Camarones Al Ajillo

Dear Boy found this recipe for Cuban Shrimp in a newspaper at school, so brought it home and tried it. We served it over Jasmine rice, it was delish. We decided it would be a nice dish to make and took the ingredients to my friend's home, for Rob to make it there. So the photos below are of him cooking dinner for us in A's kitchen.

Cuban Shrimp

The shrimp and garlic are the stars of this dish, so don't serve it with anything that will compete with those flavors. a simple heap of white rice should do nicely, but we used jasmine rice and that was fine.

Start to finish 15 minutes
Servings 2

  • 1/4 cup olive oil
  • 20 extra-large shrimp, shelled and deveined, but we used medium shrimp.
  • 1 tablespoon minced garlic
  • 1/4 cup dry white wine, we didn't have any so used sherry and that tasted great
  • pinch of salt
  • pinch dried oregano
  • pinch cumin powder
  • 4 sprigs of fresh parsley, we didn't have any but I'm sure would add a little something
In a large skillet over medium heat, heat the olive oil until fragrant. Add the shrimp and garlic and saute until the shrimp starts to turn pink, about 4 to 5 minutes. Use tongs to turn the shrimp once during cooking, but we used a wooden spoon or spatula with the smaller shrimp.

Reduce the heat to low, then add the wine, salt, oregano and cumin. cook for another 4 to 5 minutes.

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