Camarones Al Ajillo, a.ka. garlic shrimp, is one of my wife’s and I favorite appetizers. We are a huge fan of Spanish tapas and this is one that we always order whenever we go out to eat.
Shrimp is one of the fastest proteins to cook, making them a go-to during those crazy weekdays when dinner has to be ready quickly. They typically take about 3-5 minutes to fully cook, but you can tell when they are ready once the shrimp is no longer translucent and they turn a pink color. The shrimp will also curl, making the head and tail touch.
This appetizer is great for a party or any small get-together. You first melt the butter and then cook the garlic. Once the garlic is cooked, toss in the shrimp and a pinch of salt and pepper. Feel free to toast slices of French baguette in the oven during this step to save time once the shrimp is ready. Then, once the shrimp is done, garnish it with some parsley, and serve with the warm toasted bread. Simple huh? Try it out and let me know what you think!!
Ingredients
- 1 lb Uncooked shrimp
- 1 cup Butter
- 6 Cloves of garlic
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 French Baguette
- 1/4 cup Parsley
Instructions
- Pre-heat the oven to the 350°F.
- Over medium heat, melt butter in a skillet or pan. Careful not to overcook the butter and burn it.
- Peel the garlic, and press it through a garlic press. Once the butter is melted, add the pressed garlic into the skillet. Cook until tender. About 2 minutes.
- Add the shrimp to the garlic and butter. Add a pinch of salt and pepper. Cook for about 3-5 minutes, until the shrimp is pink and curls, so that the head of the shrimp is almost touching the tail.
- While the shrimp is cooking, slice the baguette and place onto a baking sheet. Place the bread in the oven for about 4 minutes, turning them halfway through. You want the bread to become toasty on the outside.
- One the shrimp is done, add about 1/4 cup of chopped parsely and squeeze 1/2 a lemon and mix it with the shrimp.
- Serve in the skillet with the toasted bread. Enjoy!
